2000s Recipes + Menus
Pastry Dough
Makesenough for 1 double-crust 9-inch pie
- Active time:10 min
- Start to finish:1 1/4 hr
August 2003
- 2 1/2 cups all-purpose flour
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup cold vegetable shortening
- 1/2 teaspoon salt
- 4 to 6 tablespoons ice water
-
Special equipment:
a pastry or bench scraper
-
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
-
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
-
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into 2 balls, then flatten each into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
Cooks' note: Dough can be chilled up to 1 day.
- Keywords
- melissa roberts,
- pastry,
- dessert,
- pie
Pinterest
