soften butter / eggs in pie crust?

Discussion in 'Pastries & Baking' started by merar, Sep 10, 2012.

  1. merar

    merar

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    Ok I know tarts and crusts must call for cold butter, I read about kinds of pies such as the sablee or the brisee but I noticed some sweet tarts call for eggs in the crust, and others call for soften butter (room-temp)
    What characteristics does that give to the dough and in what kind of pies does it require to have either one of them???

    Thanks in advance
     
  2. laurenlulu

    laurenlulu

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    Adding an egg, I would think, would make it more like a cookie dough rather than a flaky crust. If the softened butter is called for in the same recipe as the egg that would make sense. I can't imagine why softened butter would be used in a crust alone with flour/salt/cold water.
     
  3. russianfood

    russianfood

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    Warm butter will take up more flour which is not always desired. Egg will also make the crust tougher. Sometimes a strong crust is an overkill especially when it's done at the expense of texture.
     
  4. siduri

    siduri

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    I don't think the problem with soft butter is that it takes up more flour, but that it COMBINES with the flour. 

    The flakiness of a crust is based on the fact that you have little balls (tiny and larger) of butter coated with flour.  The liquid wets the flour and makes it a paste, and the butter remains cold and separate.  Rolled out they become flat, and when cooked, the butter melts leaving space between the layers of flour and water paste - thus flakey

    Crusts like the italian pasta frolla use soft butter and the result is crumbly or cakey (and if you ask me, pretty uninteresting). 
     
  5. chefedb

    chefedb

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    To CUT IN butte r(as a flaky crust calls for)  can't be done with warm butter, only cold. If warm or soft you are blending or mixing, or stirring it in   not cutting it in. And hold the egg for something else.
     
  6. salsaman42

    salsaman42

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    The recipe i have takes 2 eggs and a cup of lard, it's amazingly flaky and tender.