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    You are in: Home / Recipes / Flaky Ginger Ale Processor Pie Pastry Recipe
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    Flaky Ginger Ale Processor Pie Pastry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Kittencalskitchen's Note:

    This makes a darn good flaky pastry, for an even flakier crust use half each cake and pasty flour and all-purpose, this dough may be frozen, allow to thaw overnight in refrigerator before using, you may use 7-Up or Fresca in place of the ginger-ale... no diet for this!

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    Ingredients:

    Yield:

    9 or 10 ...

    Units: US | Metric

    • 1 cup flour, plus
    • 1 tablespoon flour
    • 1 tablespoon sugar (optional, add in for a sweeter crust)
    • 1/2 cup frozen butter, broken into pieces
    • 1/4 cup ginger ale (do not use sugar-free)
    • 1/2 tablespoon vinegar

    Directions:

    1. 1
      In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
    2. 2
      Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
    3. 3
      Dump the dough onto the counter.
    4. 4
      Gather up all the dough then shape into a flat disc.
    5. 5
      Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
    6. 6
      Dough may be frozen wrapped in plastic wrap then tightly in foil.

    Ratings & Reviews:

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    Nutritional Facts for Flaky Ginger Ale Processor Pie Pastry

    Serving Size: 1 (328 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1368.0
     
    Calories from Fat 840
    61%
    Total Fat 93.3 g
    143%
    Saturated Fat 58.5 g
    292%
    Cholesterol 244.0 mg
    81%
    Sodium 660.8 mg
    27%
    Total Carbohydrate 119.3 g
    39%
    Dietary Fiber 3.5 g
    14%
    Sugars 18.3 g
    73%
    Protein 14.6 g
    29%

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