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For a one-crust pie:
1-1/2 cups (375ml) all-purpose flour
1/4 teaspoon (1ml) salt
1/8 teaspoon (0.5ml) baking powder
8 tablespoons (120ml) unsalted butter,
cut in 1/2-inch (1.25cm) pieces, well
chilled
2 tablespoons (30ml) shortening
(Crisco), cut in 1/2-inch (1.25cm)
pieces, well chilled
2 to 4 tablespoons (30-60ml) ice water
For a two-crust pie:
3 cups (750ml) all-purpose flour
1/2 teaspoon (2ml) salt
1/4 teaspoon (1ml) baking powder
16 tablespoons (240ml) unsalted butter,
cut in 1/2-inch (1.25cm) pieces, well
chilled
2 tablespoons (30ml) shortening
(Crisco), cut in 1/2-inch (1.25cm)
pieces, well chilled
5 to 8 tablespoons (75 to 120ml) ice water
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 maxi-
mum 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 (5ml) (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. (Do not allow the dough to form a ball in the processor!) 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 (15cm) in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and
refrigerate for 1 hour before continuing to allow the glutens 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 prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 1/8 inch (3mm)
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 (205˚C). Line pie pan with a sheet of aluminum foil or parchment paper and fill
with pie weights, dry rice or beans. Bake for 15 minutes.
Nutritional analysis based on 12 servings per pie: 1 crust pie
Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g
sat fat 1g • chol 20mg • sod. 48mg • fiber 0g
Nutritional analysis based on 12 servings per pie: 2 crust pie
Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g
sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) 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.
Preparation: 10 minutes, plus 30 minutes resting time.
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