Hey everyone. Quick question, what hydration do you guys use for homemade puff pastry and pie dough, and how much butter do you use? For my croissants I'm at a 48% hydration and use 30%-40% of flour weight for the butter block. I'm thinking the pie dough hydration is obviously much lower, but not sure what percentage of butter to use. And for the puff pastry I think 48% and 40% butter should be fine? Thanks!
Pâte sucrée from Bruno Albouze:
1.3 stick (150g) unsalted butter, softened
1/4 tsp (1g) salt
3/4 cup (100g) powdered sugar
1 ea. large egg, at room temp
1 vanilla bean, scrap out the seeds or 1/2 tsp (2.5ml) vanilla extract
1.7 cups (250g) all-purpose flour.
This is a workhorse shortcrust recipe. It's a bit soft at room temp so it should be well-chilled then kneaded before use. It wouldn't hurt to chill again after rolling, before fitting into the pie dish. Roll it out between sheets of parchment, between silicone mats, or between a silicone mat and parchment. It's a tender-handling dough.