Basic Pie Pastry

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Basic Pie Pastry

Makes 9-inch deep-dish shell—Egg-free

 

One of the most important steps in making trouble-free

pastry is refrigerating the dough before rolling

it–for 45 to 60 minutes to firm up the butter. Less

than that and it will be sticky; much more and it will

get too firm. To prepare enough pastry for a

double-crust pie, it’s best to make two single recipes

rather than one large batch of dough in the food

processor.

 

1 2/3 cups unbleached all-purpose flour

2 Tbs. sugar

1/2 tsp. salt

1/2 cup (1 stick) very cold unsalted butter, cut into

1/4-inch pieces

4 1/2 Tbs. ice-cold water

To make dough in food processor: In work bowl, combine

flour, sugar and salt and pulse to mix. Remove lid and

scatter butter over flour mixture; replace lid. Pulse

machine repeatedly in 4-second bursts until butter is

broken into fine bits. Remove lid and add 3

tablespoons ice water. Replace lid and pulse several

times until mixture is evenly dampened. Add remaining

1 1/2 tablespoons water; pulse again until dough

starts to form large crumbs that can be easily packed

together.

 

To make dough by hand: In medium bowl, mix together

flour, sugar and salt. With pastry blender or two

knives, cut in butter until mixture resembles small

peas. Add ice water about 1 1/2 tablespoons at a time,

mixing, fluffing and compressing dough with fork until

it adheres. (You may need to add slightly more water

than stated when making dough by hand.)

 

Empty crumbs onto work surface and pack together like

a snowball. Gently knead 2 or 3 times to distribute

fat. Place dough on large sheet of plastic wrap and

flatten into 3/4-inch-thick disk; smooth cracked

edges. Wrap in plastic wrap and refrigerate 45 to 60

minutes before rolling out.

 

PER 1/8 of shell: 209 CAL; 3 G PROT; 12 G TOTAL FAT (7

SAT. FAT); 23 G CARB.; 31 MG CHOL; 135 MG SOD.; 1 G

FIBER

 

 

 

 

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