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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 (5 ml) (two [10 ml] 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 (15 cm) 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 (0.31 cm)
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 (204° C). 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 (375 ml) all-purpose flour
1/4 teaspoon (1 ml) salt
1/8 teaspoon (0.5 ml) baking powder
8 tablespoons (125 ml) unsalted butter,
cut in 1/2-inch (1.25 cm) pieces, well
chilled
2 tablespoons (25 ml) vegetable
shortening (Crisco), cut in 1/2-inch
(1.25 cm) pieces, well chilled
2 to 4 tablespoons (25 to 50 ml) ice water
For a double crust pie:
3 cups (750 ml) all-purpose flour
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) baking powder
16 tablespoons (250 ml) unsalted butter,
cut in 1/2-inch (1.25 cm) pieces, well
chilled
2 tablespoons (25 ml) vegetable
shortening, cut in 1/2-inch (1.25 cm)
pieces, well chilled
5 to 8 tablespoons (75 to 125 ml) ice water
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11-inch (22.5 to 27.5 cm) 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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