Butter + what to add avoid dryness
I was looking on the internet for info about using Butter when making dough and found one of the forums here from 2009. Several people mentioned the great flavor from using Butter but that butter left the cooked dough on the dry side.
I am very new to trying to make dough from scratch and do not have a stand mixer with all the gadgets, only my hands & fingers and a rolling pin.
I have been trying to make a Sunny Spinach Pie and the recipe only gives instructions for the dough using a Stand Mixer with a Dough Hook (whatever that is). I have tried store bought pre-made Pie Crust dough, pre-made French Bread dough, and pre-made Pizza Dough. Ugggh. Nothing tastes right. They were all very bland tasting and the latter 2 were dry. I found a simple recipe called Rapid Mix Sweet Dough that I want to try for the bottom & top of this recipe, but I do not use or consume Margarine.
My Question is: If using Butter to make your dough, what can you add to keep it from being so dry? If I use Butter, Lard or Extra Virgin Olive Oil instead of the Margarine the recipe calls for, what is the conversion ratio? Recipe calls for 1/2 cup Margarine.
Any and all helpful tips would be appreciated. Remember, I Know Nuthin except how to stir the ingredient, play with the dough with my hands, flour the counter surface and use a rolling pin. Oh, I can also make quite a mess. lol.