SWEET PASTRY DOUGH
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
3 Parts Fat : 2 Parts Sugar : 1 Part Egg : 5 Parts Flour
YIELD: 1 x 9" Pie with extra (556 g)
  • Flour           [ 250 g ]
  • Fat              [ 150 g ]
  • Egg             [ 56 g ]
  • Sugar          [ 100 g ]
  • Salt              [ 1/4 tsp. ]
YIELD: 1 x 9" Pie with extra (1,112 g)
  • Flour           [ 500 g ]
  • Fat              [ 300 g ]
  • Egg             [ 112 g ]
  • Sugar          [ 200 g ]
  • Salt              [ 1/2 tsp. ]
YIELD: 1 x 9" Pie with extra (2,224 g)
  • Flour           [ 1000 g ]
  • Fat              [ 600 g ]
  • Egg             [ 224 g ]
  • Sugar          [ 400 g ]
  • Salt              [ 1 tsp. ]

tECHNIQUE

Comments
  • Mixing Method: Mix dry ingredients into wet ingredients. 
  • Lack of kneading is the key to a flaky dough. 
  1. In a mixing bowl, cream butter and sugar together (using a paddle attachment or by hand) until sugar is dissolved, mixture turns pale yellow colour.
  2. Keep mixing level on high and add the egg(s), one by one, and continue beating until uniformly incorporated.
  3. Reduce mixing level to med-low and add flour to mixture and continue mix just until combined.
  4. Shape dough into portion sizes, wrap in plastic wrap and store for future use.
Comments
  • Window Pane Test: Not applicable.
  • Egg: Room Temperature.
  • Flour:  9-11% Protein content. AP flour is cost-effective. Pastry flour is ideal.
  • Fat:  Should be @ room temperature.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Sugar: Granulated is cost-effective.  Powdered is ideal.
  • Less mixing: A more flaky dough.
  • More mixing:  A coarse mealy dough.  Ideal for crackers.
  • Let dough rest for at least 15 minutes before using;  keep refrigerated.
Storage
  • Dough can be coated with oil or flour for storage.  Must be wrapped for storage.
  • Dough can be frozen for future use. Portion into required size before freezing. 
  • Dough may be sticky when working with after frozen state;  more flour may be required.
Notes
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