Pie Pastry - Alton Brown Recipe
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Category: |
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Ingredients: |
Ingredients: 3 ounces (6 tbsp.) butter, chilled
1 ounce (2 tbsp.) lard, chilled
6 ounces (approximately 1 cup all-purpose flour) (plus extra for rolling dough)
½ teaspoon salt
¼ cup ice water
Approximately 32 ounces of dried beans for blind baking.
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Directions: |
Directions:Place butter and lard in freezer for 15 minutes. When ready to use remove them from the freezer and cut them in small pieces.
In the bowl of the food processor combine salt and flour by pulsing. Add butter and pulse 5 to 6 times until the texture looks mealy. Add lard and pulse another 3 to 4 times.
Remove lid of food processor and drizzle surface with water. Replace lid and pulse 5 times. Repeat until the mixture holds together when squeezed.
Place mixture in a large zip lock bag squeeze together until it forms a ball. Press into a rounded disc and refrigerate for 30 minutes.
Remove pastry from plastic bag and sprinkle top and bottom with flour and roll out. Place in pie pan and trim edges.
If making a one crust pie poke holes in the dough with a fork and refrigerate for 15 minutes. Place a piece of parchment paper on top of dough and add beans. Bake for 10 minutes at 425 º F for 10 minutes. Remove paper and beans and bake for another 10 to 15 minutes until golden in colour. Cool before filling.
Fill the cooked shell with desired pie filling and bake. If making a two crust pie you will need to double the recipe. |
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