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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PASTRY-DOUGH1" "AD" "11/5/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "TART PASTRY DOUGH" "\fIp\*(a^te bris\*(e'e \*(a` l'oeuf\fP, egg pastry dough for tart shells, cases, and turnovers; and other pastry doughs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
This recipe produces after baking a buttery, crisp, strong shell, with a
crumbly rather than a flaky consistency.
The egg and butter give the strength to hold a filling unsupported.
.PP
Tart pastry dough can be used for a pie shell.
However, for a flaky consistency,
it is better to use basic pie pastry, 
with vegetable shortening as the principal fat.
.PP
From JC, page 139; JC2, page 104; LAROU, page 354.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 10-inch shells"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer,"
with flat beater head and mixing bowl
.IG "" "wax paper,"
large piece, 16 inches
.IG "" "plastic bag,"
for storage
.IG "" "measuring cup"
.sp
.IG "3-1/2 cups" "all purpose flour,"
1 lb, measured as leveled dry-measure cups of scooped unsifted flour, 
Preferably instant blending
.IG "8 oz" "chilled butter,"
unsalted, 2 sticks
.IG "3 oz" "chilled crisco"
or \fIother white vegetable shortening\fP, 6 Tbsp
.sp
.IG "1" "egg,"
with \fIice water\fP to make 1 cup
.IG "2 tsp" "salt"
.IG "1/4 tsp" "sugar"
.IG "" "additional ice water,"
as needed
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Sift flour into the mixing bowl.
Put the egg into the measuring cup, 
add ice water to 1 cup volume,
add salt and sugar, and blend with a
fork.
Chill the mixing bowl and flour, the beater head, and the measuring cup
with the egg and other ingredients, for a short time in the freezer or
longer in the refrigerator.
.SK 1
Place chilled (or frozen) butter on the waxed paper and rapidly cut
each stick into 4 lengthwise strips, then cut strips into 1/4-inch
pieces.
.SK 2
Add the butter pieces to the mixing bowl containing the flour.  Add the
chilled shortening, cut up into bits.  
Mix (KAB @stir to 2) for several minutes to cut in the butter and shortening,
until the mixture looks like a very coarse meal.
The butter should be in pieces less than 1/16th inch size, each 
coated with flour.
The butter must not melt.
If the butter starts to soften, refrigerate bowl, beater and mixture
for 30 minutes, then continue.
.SK 3
With mixing (KAB @stir) pour the liquid into the flour-butter mixture over
about 10 seconds.  
Continue beating just until the dough has absorbed the liquid and clogs
the blade.
.SK 4
Turn the massed dough onto the waxed paper.  
Poke remnants off the interstices of the blade.
Sprinkle iced water on any unmassed bits and press with
a rubber spatula onto the rest of the dough.
With lightly floured hands, press dough rapidly into a roughly-shaped
cushion.
Or, divide the dough into amounts suitable for the shells to be made,
and form each part into a small cushion.
.SK 5
Wrap in wax paper, place in plastic bag, and refrigerate or freeze.
The dough will keep in the refrigerator for several days, and in the
freezer for several months.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
JC2 has, on pages 108-110 and reproduced on the following pages, 
a list of pastry dough formulas for shells and cases, 
to be used for entr\*(e'es, sweet pastries, and p\*(a^t\*(e's.
.PP
The dough should be refrigerated for 2 hours before rolling out.
The rest relaxes the gluten, so the dough will roll easily.
The chilling firms the butter, giving the dough enough body for rolling.
It must be kept cold when worked, so the butter does not melt.
The dough is not as sensitive to over-handling as basic pie pastry.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
5 minutes to accumulate the ingredients and set up for chilling.
20 minutes from start of mixing to completion of refrigeration and a
bit of clean up.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.ce 2
TABLE OF  PASTRY DOUGH FORMULAS
(From JC, pages 108-110)
.sp 2
.na
.in -1i
.ll 8i
.TS
;
lw(2.5i)	lw(2.5i)	lw(2.0i)
lw(2.5i)	lw(2.5i)	lw(2.0i).
DESCRIPTION	USES	FORMULA
=
.sp
ENTR\*(E'E PASTRIES		
.sp
.in .5i
1) \fIP\*(a^te bris\*(e'e ordinaire\fP		
.in
T{
Regular pastry dough with less butter than the following, therefore easier to roll and form
T}	T{
for general pie crusts, plain quiches, turnovers, meat mixtures
T}	T{
3-1/2 cups (1 lb) flour
.br
9 oz butter
.br
2-1/2 oz shortening
.br
2 tsp salt
.br
1/4 tsp sugar
.br
1 cup iced water
T}
.sp
.in .5i
2) \fIP\*(a^te bris\*(e'e fine\fP		
.in
T{
Finest pastry dough --- delicate texture, fine flavor, fragile
(JC, page 139)
T}	T{
For fancy appetizers and tartlets,
rich quiches, and the best quality of pre-baked shells
T}	T{
3-1/2 cups (1 lb) flour
.br
11 oz butter
.br
3 oz shortening
.br
2 tsp salt
.br
1/4 tsp sugar
.br
1 cup iced water
T}
.sp
.in .5i
3) \fIP\*(a^te bris\*(e'e \*(a` l'oeuf\fP		
.in
T{
A light, crisp dough
T}	T{
Especially for shells and cases molded and baked on upside-down
forms, or for turnovers
T}	T{
3-1/2 cups (1 lb) flour
.br
9 oz butter
.br
2-1/2 oz shortening
.br
2 tsp salt
.br
1/4 tsp sugar
.br
1 eggs plus ice water to 1 cup
T}
.sp
SWEET PASTRIES		
.sp
T{
.in .5i
1-3) \fIP\*(a^te sucr\*(e'e ordinaire, fine\fP, and \fI\*(a` l'oeuf\fP
.in
T}		
T{
Any of the previous dough formulas
T}	T{
For the same uses
T}	T{
Same formulas, except use 1/8 tsp salt and 5 Tbsp sugar
T}
.sp
.in .5i
4) \fIP\*(a^te sucr\*(e'e aux jaunes d'oeuf\fP		
.in
T{
Less rich than #2, finer texture than #1 and #3
T}	T{
For baked tarts and tartlets, and pre-baked shells
T}	T{
3-1/2 cups (1 lb) flour
.br
9 oz butter
.br
2-1/2 oz shortening
.br
1/8 tsp salt
.br
5 Tbsp sugar
.br
2 egg yolks plus ice water to 1 cup
T}
.bp
.sp
.in .5i
5) \fIP\*(a^te sabl\*(e'e --- p\*(a^te s\*(e`che\fP		
.in
T{
Sweet cookie dough, crisp and buttery;
the more sugar you add, the more difficult the
dough is to handle
T}	T{
For cookies, sweet tarts and tartlets,
and especially for prebaked shells
T}	T{
4-1/3 cups (20 oz) flour
.br
9 oz butter
.br
2-1/2 oz shortening
.br
1/8 tsp salt
.br
8 to 18 Tbsp sugar
.br
1/4 tsp baking powder
.br
3 eggs
.br
1-1/2 tsp vanilla extract
T}
.sp
P\*(A^T\*(E' DOUGHS		
.sp
.in .5i
1) \fIP\*(a^te \*(a` croustade --- p\*(a^te \*(a` p\*(a^t\*(e'\fP		
.in
T{
An excellent \fIp\*(a^t\*(e'\fP dough that is also good to eat
T}	T{
For \fIp\*(a^t\*(e's\fP and meat pies that are molded
in raw dough either in the spring-form \fIp\*(a^t\*(e'\fP mold, or in a
baking dish
T}	T{
3-1/2 cups (1 lb) flour
.br
5-1/2 oz butter
.br
3 oz lard
.br
2 tsp salt
.br
4 egg yolks plus iced water to 1 cup
T}
.sp
.in .5i
1) \fIP\*(a^te \*(a` croustade \*(a` l'envers\fP		
.in
T{
A \fIp\*(a^t\*(e'\fP dough that will hold its shape and is also good to eat.
T}	T{
For \fIp\*(a^t\*(e'\fP cases that are partially baked on upside-down forms
before being filled with meat mixtures and baked;
also for free-form \fIp\*(a^t\*(e's en cro\*(u^te\fP
T}	T{
4-1/3 cups (20 oz) flour
.br
7 oz butter
.br
3-1/2 oz lard
.br
2-1/2 tsp salt
.br
2 eggs plus iced water to 1-1/4 cup
T}
.TE 
.br
.fi
.in +1i
