Mixing
Puff Pastry vs Pie Crust
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I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html
What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?
Why are pie recipes calling for puff pastry so uncommon?
baking pie puff-pastry
asked 2 hours ago
J Doe
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up vote
1
down vote
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I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html
What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?
Why are pie recipes calling for puff pastry so uncommon?
baking pie puff-pastry
asked 2 hours ago
J Doe
61
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago
add a comment |Â
up vote
1
down vote
favorite
up vote
1
down vote
favorite
I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html
What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?
Why are pie recipes calling for puff pastry so uncommon?
baking pie puff-pastry
asked 2 hours ago
J Doe
61
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html
What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?
Why are pie recipes calling for puff pastry so uncommon?
baking pie puff-pastry
baking pie puff-pastry
asked 2 hours ago
J Doe
61
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 2 hours ago
J Doe
61
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 2 hours ago
J Doe
61
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 2 hours ago
J Doe
61
asked 2 hours ago
J Doe
61
61
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago
add a comment |Â
related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago
related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago
related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago
add a comment |Â
2 Answers
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Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.
Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.
So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.
answered 1 hour ago
Joe
57.9k1098280
add a comment |Â
up vote
0
down vote
The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.
That layered structure of the puff pastry is what makes it, ehm, puff...
answered 1 hour ago
zetaprime
34411
add a comment |Â
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
3
down vote
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.
Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.
So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.
answered 1 hour ago
Joe
57.9k1098280
add a comment |Â
up vote
3
down vote
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.
Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.
So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.
answered 1 hour ago
Joe
57.9k1098280
add a comment |Â
up vote
3
down vote
up vote
3
down vote
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.
Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.
So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.
answered 1 hour ago
Joe
57.9k1098280
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.
Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.
So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.
answered 1 hour ago
Joe
57.9k1098280
answered 1 hour ago
Joe
57.9k1098280
answered 1 hour ago
Joe
57.9k1098280
answered 1 hour ago
Joe
57.9k1098280
57.9k1098280
add a comment |Â
add a comment |Â
up vote
0
down vote
The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.
That layered structure of the puff pastry is what makes it, ehm, puff...
answered 1 hour ago
zetaprime
34411
add a comment |Â
up vote
0
down vote
The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.
That layered structure of the puff pastry is what makes it, ehm, puff...
answered 1 hour ago
zetaprime
34411
add a comment |Â
up vote
0
down vote
up vote
0
down vote
The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.
That layered structure of the puff pastry is what makes it, ehm, puff...
answered 1 hour ago
zetaprime
34411
The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.
That layered structure of the puff pastry is what makes it, ehm, puff...
answered 1 hour ago
zetaprime
34411
answered 1 hour ago
zetaprime
34411
answered 1 hour ago
zetaprime
34411
answered 1 hour ago
zetaprime
34411
34411
add a comment |Â
add a comment |Â
J Doe is a new contributor. Be nice, and check out our Code of Conduct.
J Doe is a new contributor. Be nice, and check out our Code of Conduct.
J Doe is a new contributor. Be nice, and check out our Code of Conduct.
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related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago