Bryannas Yeasted Pastry Dough No Fat Recipes

BRYANNA'S YEASTED PASTRY DOUGH, NO FAT

Steps:

• NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour). The potatoes need to be just potatoes, no milk if using "real" mashed potatoes. If using instant mix with the boiling water.
• Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
• Add the flour and salt. Knead for 5 minutes or process in food processor for 30 seconds.
• Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
• To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9" pie pan (you have to oil the pans because this dough has no fat in it-OR use a really good non-stick pan). Don't use much flour when rolling out. Fill the pie and cover with the rolled-out second half of the dough. Crimp the edges together and cut some slits for the steam to escape. Bake immediately (no rising) for 25-30 minutes or until golden. The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
• To make a "freeform" pie, preheat the oven to 350 degrees F. Roll the dough out to a 16" circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14" round pizza pan. (To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.) Make sure there are no holes or excessively thin spots in the dough. Pile the filling in the center and drape the edges over the filling, leaving about a 5" uncovered "hole' in the center, and pleating the dough to make it fit over the filling. This doesn't have to look fancy-after all, it's a "rustic" pie!. Bake immediately (no rising) as instructed for the double crust pie above. Glaze as above, too, if you like.
• Bryanna:It's impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quiches-even fruit pies! You can make a conventional double crust pie, or a "freeform" or "rustic" pie. This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan. (It's doesn't work with very runny fillings!) A food processor makes this easy!

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

YEASTED OLIVE OIL PASTRY

Steps:

• Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
• Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.