Vienna dough European pie crust

Vienna dough European pie crust

 

Vienna dough European pie crust is a recipe for many other European baking recipes. This is the basic for Dutch apple pies, Tarts, cookies and some pastry recipes. In time I will make more blog recipes which contain Vienna dough European pie crust. This recipe needs accuracy! That’s why I recommend you to use a digital food scale. Stores like Bed Bath and Beyond does sell these scales and they are multifunctional. These scales have only 2 buttons and you can switch from pounds to grams and vice versa. When you have a scale like this, you can bake almost anything! European pastry (Patisserie) is all about weighing ingredients. Unfortunately when you use cups, it isn’t accurate and it can ruin your baking or even flavors.

 

Digital food scale

Digital food scale in pounds, ounces, grams and kilograms.

 

 

Vienna dough European pie crust

When I am preparing Vienna dough European pie crust, I am using 2 types of flour. I use all purpose flour and pastry flour. All purpose flour has 11% protein and pastry flour has 9% protein and is extra fine sifted. It is important to weigh flour, butter and sugars for this recipe. That’s why I recommend a digital food scale. For this recipe I am using a Kitchenaid standmixer with paddle hook. When you have a handmixer, that one can work as well for this recipe.

 

Mix butter, sugars, lemonzest and vanilla extract

Mix butter, sugars, lemonzest and vanilla extract

 

Mix until creamy!

It is important to use cold butter straight from the refrigerator! Cut butter in cubes and it is easier to mix. The bigger the parts, the more struggle you have with a mixer! When butter, lemonzest, sugars and vanilla extract are creamy, then I am adding the flour. Before this I am whisking coarse salt, baking powder and soda with a fork, then I am mixing flour with butter! You see the dough is almost ready!

 

Mix until creamy

Mix until creamy

 

Almost ready

I am still having one egg left and whisk one egg before I am adding this to the dough. When egg wash incorporates with the dough, then I am kneading the dough in oblong size. The dough needs plastic film wrap and I let it chill in the refrigerator for atleast 3 hours! Most of the time I am preparing this recipe one evening in advance. The dough chills overnight in the refrigerator. The lemonzest and vanilla extract have plenty of time to adjust to the dough.

 

Add flour, salt baking powder and soda

Add flour, salt, baking powder and soda

Dough mixed with egg wash

Dough mixed with egg wash

 

Baking recipes with Vienna dough

There are plenty of recipes with Vienna dough. In time I will post more recipes. My specialty is Dutch apple pies and there are so many different apple pie recipes. Until today I see new apple pie recipes and test them. When approved (by my test panel), I will post these recipes in time. Besides pies, there are cookies and pastries with Vienna dough European pie crust. See our baking folders on our Pinterest account for idea’s. Do you want to see more baking blog recipes, click here!

Apple & other pies

Vienna dough European pie crust

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients:

  • 150 grams All purpose flour
  • 150 grams pastry flour (Type 00)
  • 115 grams white caster sugar
  • 115 grams Extra fine granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 1 tsp vanilla extract
  • 1/2 lemon (zest)
  • 210 grams unstalted cold butter ( in cubes)
  • 1 egg (whisked)

Directions:

  1. Mix on highspeed 210 grams cold butter (in cubes) with lemonzest (1/2 lemon), 1 tsp vanilla extract, 115 grams white caster sugar and 115 grams extra fine sugar until creamy!
  2. Whisk in a separate bowl 150 grams all purpose flour and 150 gram pastry flour with 1 tsp baking powder, ½ tsp baking soda and 1/8 tsp coarse salt.
  3. Add 1/3 of flour mix at the time. Mix until incorporated . Then add the 2/3 flour mix to the batch and the 3/3.
  4. Mix egg wash of 1 egg until incorporated.
  5. Vienna dough is ready! Knead until it is flat and oblong. Wrap the dough in plastic film and let it chill for at least 3 hours.
  6. Follow instructions new recipe.
Cuisine: European | Recipe Type: Baking

Notes

When you can't find pastry flour, use in total 300 grams all purpose flour. Use standmixer or handmixer.

7.6.5
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http://www.food-emporium.com/2017/04/21/vienna-dough-european-pie-crust/

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