14
BASICS
FOR A ONE-CRUST PIE:
1½ CUPS (375 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
¼ TEASPOON (1 ML) TABLE
SALT
¹∕
8
TEASPOON (0.5 ML) BAKING
POWDER
8 TABLESPOONS (¼ POUND
(125 G) ; 1 STICK) UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH (1.25 CM) CUBES
2 TABLESPOONS (30 ML)
VEGETABLE SHORTENING
(PREFERABLY NON-HYDROGE-
NATED), COLD AND CUT INTO
½-INCH (1.25 CM) CUBES
2 TO 4 TABLESPOONS (30-45 ML)
ICE WATER
FOR A TWO-CRUST PIE:
3 CUPS (750 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON (2 ML)
TABLE SALT
¼ TEASPOON (1 ML) BAKING
POWDER
16 TABLESPOONS (½ POUND
(250 ML); 2 STICKS) UN-
SALTED BUTTER, COLD AND
CUT INTO ½-INCH (1.25 CM)
CUBES
4 TABLESPOONS (60 ML)
VEGETABLE SHORTENING
(PREFERABLY NON-HYDROGE-
NATED), COLD AND CUT INTO
½-INCH (1.25 CM) CUBES
5 TO 8 TABLESPOONS (75-120 ML)
ICE WATER
Approximate preparation time: 10 minutes, plus 30 minutes
resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the fl our, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short quick 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 fl our 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. Add 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. 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 fl aky.
Turn the dough out onto a lightly fl oured surface. Press
together into a ball, then fl atten into a disk about 6 inches
(15 cm) in diameter (two disks for the two-crust recipe). Wrap in
plastic wrap and refrigerate for 1 hour before continuing. 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. Use as directed in recipe.
To bake the pastry blind for a single-crust fi lled pie or tart, roll
out pastry ¹⁄
8
-inch (0.3 cm) thick to fi t pan; crimp and seal
edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400º F (200ºC). Cover the shell with a
sheet of aluminum foil or parchment paper and weigh down
with pie weights, dry rice or dried beans. Bake for 15 minutes.
TIP: 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.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fi ber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fi ber 0g
This recipe makes ample crust for a
9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.
BASIC FLAKY PASTRY DOUGH
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