Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) regular or
and baked until lightly browned.
Preparation: 10 minutes, plus 30 minutes resting time.
For a | 8 | tablespoons (120ml) unsalted butter, | ||
cups (375ml) |
| cut in | ||
| chilled | |||
1/4 | teaspoon (1ml) salt |
| ||
2 | tablespoons (30ml) shortening | |||
1/8 | teaspoon (0.5ml) baking powder | |||
| (Crisco), cut in | |||
|
|
|
pieces, well chilled
2 to 4 tablespoons
For a
3cups (750ml)
1/2 teaspoon (2ml) salt
1/4 teaspoon (1ml) baking powder
16tablespoons (240ml) unsalted butter, cut in
2tablespoons (30ml) shortening (Crisco), cut in
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
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
To prebake the pastry (bake blind) for a
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
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