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Nutritional analysis per serving (single crust-double for 2 crusts):
Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g
sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the
well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse
corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle
half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The
dough will be crumbly, but should begin to hold together when a small amount is picked up
and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a
time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to
hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not
sticky. Do not overprocess or the pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a
disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and
refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The dough will
keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month.
Thaw at room temperature for an hour before using.
To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit
pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the
oven to 400° F. Line with a sheet of aluminum foil or parchment paper and fill with pie
weights, dry rice or beans. Bake for 15 minutes.
Preparation: 5 – 10 minutes, plus 30 minutes to rest
For a single crust pie or tart:
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons unsalted butter, cut in
1/2-inch pieces, well chilled
2 tablespoons vegetable shortening
(Crisco), cut in 1/2-inch pieces, well
chilled
2 to 4 tablespoons ice water
For a double crust pie:
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, cut in
1/2-inch pieces, well chilled
2 tablespoons vegetable shortening, cut
in 1/2-inch pieces, well chilled
5 to 8 tablespoons ice water
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11-inch regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie,
or brushed with milk, sprinkled with sugar or cinnamon and sugar,
and baked until lightly browned.
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02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 46