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Basic Flaky Pastry Dough


This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.

Ingredients

For a one-crust pie:
1½ cups unbleached, all-purpose flour
¼ teaspoon salt
¹∕8 teaspoon baking powder
8 tablespoons unsalted butter, cut into ½-inch pieces, well chilled
2 tablespoons vegetable shortening (preferably nonhydrogenated), cut into ½-inch pieces, well chilled
2 to 4 tablespoons ice water
For a two-crust pie:
3 cups unbleached, all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut into ½-inch pieces, well chilled
4 tablespoons vegetable shortening (preferably nonhydrogenated), cut into ½-inch pieces, well chilled
5 to 8 tablespoons ice water


Instructions

Approximate preparation time: 10 minutes, plus 90 minutes resting time
Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, 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 flour and butter mixture, then pulse 5 or 6 times on the dough speed setting. 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 on the dough speed setting 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 disk about 6 inches 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 filled pie or tart, roll out pastry ¹∕8-inch thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF. Line the shell with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.
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.

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Servings

no serving information available

Nutritional Information
Per Serving

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 | fiber 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 | fiber 0g


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