Prep Time: 20 minutes Whole Time: 20 minutes Yield: 2 pie crusts
Flaky and buttery, this can be a easy and scrumptious pastry for all of your pie recipes. This recipe makes sufficient dough for a double crust or two single/backside crusts.
- 2 ½ cups all-purpose flour (354g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons chilly, unsalted butter, lower into 1/2-inch items (4-ounces or 113g)
- ⅓ cup stable shortening (Crisco) (63g)
- 6-7 tablespoons ice chilly water
- 1 massive egg, whisked with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar for topping if desired
- Mix the flour, sugar and salt within the bowl of a meals processor. Pulse to mix. Add the butter and shortening and course of (utilizing quick bursts/pulses) till the combination resembles a rough meal. There must be some small pea sized items of butter seen. Add 3 tablespoons of the chilly water and pulse a number of instances to mix. Add 3 extra tablespoons water and course of till the dough begins to carry collectively. Do not over course of. Add another tablespoon of water, if wanted, for a complete of seven on the most.
- Collect the dough collectively and divide in half. Kind every half right into a flat disc. Wrap every disc with plastic wrap and refrigerate at the least 1 hour or as much as 3 days. It’s possible you’ll have to let it come to room temperature for quarter-hour for simpler rolling if it is too chilly.
- Place a disc of dough on a effectively floured, clear work floor. Utilizing a rolling pin, begin in the midst of dough and push outward with even strain. Begin once more within the center and press outward however transfer round such as you’re hitting all of the numbers on the face of a clock. Begin at 12 o’clock, transfer to 2 o’clock, and so on. till the dough is in a circle massive sufficient to permit for a 1-inch overhang. Trim extra dough with kitchen shears.
For a double crust pastry pie
- Fill and prime with the remaining pastry in your favourite design, i.e. lattice, cut-outs, stable prime, and so on. Brush the highest crust with an egg wash made by beating one massive egg with 1 tablespoon of water. Brush over the crust and sprinkle with sugar earlier than baking.
- To assist forestall a soggy backside crust, place a baking sheet or baking stone within the oven whereas preheating. Use an aluminum pie plate to make the pie. Place the stuffed pie instantly on the new pan or baking stone. Contact with sizzling steel will assist the underside crust prepare dinner rapidly earlier than it has an opportunity to get soggy. It’s going to additionally brown properly.
For a Pre-Baked Single Crust
- Pierce the edges and backside of the pastry with a fork. Refrigerate the crust for half-hour. Whereas the pastry is chilling, preheat the oven to 375 levels. Take away the pie crust from the fridge and place on a baking sheet. Fastidiously line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes.
- Take away the parchment paper and pie weights or beans and put aside. Brush the within of the pie crust with a crushed egg white. Return the crust to the oven and bake one other 10 minutes or till it begins to brown evenly. Take away from the oven and put aside to chill whereas getting ready the filling.
If solely utilizing 1/2 this recipe, wrap the additional pie dough in plastic wrap and seal in a freezer bag. Frozen dough will hold for as much as three months. Thaw in a single day within the fridge.If the dough splits whereas rolling out, it wants to melt. Enable it to relaxation at room temperature one other 5 minutes, then attempt once more.