Flaky Pastry Dough Recipe
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Part 1, Method 1: Mixing by Hand |
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Ingredients: |
Ingredients: 2 ½ cups all-purpose flour
1 tsp. sugar
1 tsp. salt
1 cup solid vegetable shortening OR ½ cup shortening and 8 Tbsp (1 stick) cold unsalted butter
⅓-½ cup ice water
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Directions: |
Directions:1. Mix the flour, sugar, and salt in a large bowl.
2. Break the shortening into large chunks. If using butter, cut it into small pieces. Add the fat(s) to the dry ingredients and cut in with a pastry blender or two knives (one in each hand, cutting in opposite directions). As you work, continue to stir up the dry flour from the bottom of the bowl and scrape off any fat that sticks to the pastry blender or knives. Continue until the largest pieces are pea-sized and the rest are the consistency of bread crumbs.
3. Drizzle ⅛ cup plus 1 Tbsp. of ice water over the flour and fat mixture. Use a rubber spatula to cut into the mixture until it is evenly moistened and begins to form small balls. Press down on the dough to test - if it does not stick together, drizzle 1-2 Tbsp. ice water over the top and cut in again, then press with your hands until the dough coheres.
4. Divide the dough in half, press each into a round flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes (preferably several hours) or for up to 2 days before rolling out. |
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Part 1, Method 2: Mixing in a Food Processor |
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Ingredients: |
Ingredients: See ingredients above
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Directions: |
Directions:1. Before starting, make sure the shortening and/or butter is very cold, preferably frozen.
2. Mix the flour, sugar, and salt in the food processor for about 10 seconds.
3. Cut the fat(s) into ½-inch chunks, sprinkle over the dry ingredients with the machine off, then pulse in 1- to 2-second bursts until most of the fat is the size of peas.
4. With the machine turned off, drizzle ⅛ cup plus 1 Tbsp. of ice water over the flour and fat mixture. Pulse, pushing the dough down the sides occasionally, until no dry patches remain and the dough begins to clump into small balls. Press down on the dough to test - if it does not stick together, drizzle 1-2 Tbsp. ice water over the top, pulse, and try again. Do not allow the dough to form into a single mass.
5. Remove the dough from the food processor, divide in half, and press each into a round flat disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (preferably several hours) or for up to 2 days before rolling out. |
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Part 2: Rolling Out the Dough |
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Ingredients: |
Ingredients: Chilled pie dough
Flour
Ice Water
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Directions: |
Directions:1. Clean a large work surface (a counter-top, pastry board, or smooth table) that is not near an oven or heat source. Sprinkle the surface with flour. If the dough has chilled for longer than 30 minutes, let it sit until it feels firm yet pliable (if the dough is too cold, it will crack).
2. Place the dough in the center of the floured surface and flour the top. Roll the dough with a large rolling pin from the center out in all directions, stopping just short of the edge and leaning into the pin rather than down on it. Check the dough for sticking periodically by sliding your hand under it, and flour the work surface again as necessary. If the dough splits, dab the edges with ice water, overlap the edges slightly, and press it back together. If it feels sticky, dust with flour.
3. Roll the dough until it is 2-4 inches wider than your pan (turn the pan upside down on top of the rolled dough to check the size). To transfer to the pan, roll the dough loosely around the pin, center the pin over the pan, and then unroll the dough. Press it to the bottom of the pan and into the corners, then against the sides.
4. Trim the edges of the crust, leaving an overhang of ¾-inch all around. Tuck the overhanging dough under the edge, then form a crust by pressing down with a fork to crimp or by pushing with your fingers to form a fluted rim.
5. Cover the crust with plastic wrap and refrigerate for at least 30 minutes (preferably 3-24 hours) before filling and baking. |
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Number Of
Servings: |
Number Of
Servings:2 crusts |
Preparation
Time: |
Preparation
Time:30-45 minutes active time plus several hours to chill |
Personal
Notes: |
Personal
Notes: This crust recipe is based on the recipe from the Joy of Cooking, which I recommend if you'd like more detailed instructions. The most important thing to remember is to keep the ingredients cold and don't handle the dough too much or the fats will melt.
The version with all vegetable shortening is easier to handle and therefore better for pie beginners. The version with butter tastes better but is more difficult to mix and roll out without cracking.
Use this recipe for any pie you'd like, but it will work with these recipes from this book: Spinach Quiche (p. 108), Pot pie (p. 110), Pumpkin pie (p. 162).
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