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Recipe: Best Pie Pastry
Similar Categories: Best, Pie, Pastry
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Yield: 2 9-inch pies
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Yield: 2 9-inch pies
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