Shortcrust Pastry for Pies Irresistible Flavor

Rotten dough, with its delicately crumbly texture and irresistible flavor, is the perfect base for a variety of pies. Composed of wheat flour, cold butter, and occasionally sugar or salt, this dough provides a unique culinary experience. The method involves skillfully cutting the butter into the flour until you get a grainy consistency, incorporating the egg and, if necessary, adding iced water to bind the ingredients together. After a brief rest in the fridge, the dough is ready to be shaped and baked, resulting in a golden, crumbly crust that elevates the taste of sweet and savory pies to new heights.

ROTTEN PASTRY FOR PIES

Rotten dough is a classic and delicious option for sweet and savory pies. Here's a basic recipe for making rotten dough:

INGREDIENTS

For the dough:

• 2 1/2 cups wheat flour
• 1 cup cold butter, cut into cubes
• 1/4 cup sugar (for sweet pies) or 1/2 teaspoon salt (for savory pies)
• 1 egg
• 2-4 tablespoons of ice water (as needed)

PREPARATION METHOD

1. In a large bowl, mix the flour with the sugar (for sweet pies) or salt (for savory pies).
2. Add the chilled butter to the flour mixture. Use a pastry cutter or your fingertips to incorporate the butter until you get a coarse crumb texture.
3. In a small bowl, lightly beat the egg.
4. Add the egg to the flour and butter mixture. Mix until a homogeneous dough forms.
5. If it's too dry, add cold water, one tablespoon at a time, until the dough comes together. Don't overdo it with the water; the dough should be firm.
6. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
7. Preheat the oven according to the specific pie recipe.
8. Roll out the dough on a floured surface and use as required for your pie recipe.

Remember that rotten dough is known for its crumbly texture and rich flavor, making it an excellent choice for fruit pies, apple pies, banana pies or savory pies.

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