This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart. 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.
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 ¼-inch bits, well chilled
1 tablespoon non-hydrogenated vegetable shortening, cut into ¼-inch bits, 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
2 tablespoons non-hydrogenated vegetable shortening, cut into ½-inch pieces, well chilled
5 to 8 tablespoons ice water
No nutrition information available
Place flour, salt, and baking powder in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix on speed 1 for 15 to 20 seconds. Sprinkle half the butter and all the shortening over the flour mixture. Mix on speed 1 for 45 seconds. With the stand mixer running, add the remaining bits of butter and mix until the mixture resembles crumbs but still with pea-sized bits of butter visible, about 45 to 60 seconds longer. With the stand mixer running, add the minimal amount of ice water, one tablespoon at a time. Stop mixing just when the mixture begins to form a ball. Turn off stand mixer.
Using hands gather up into a ball (2 balls for a two-crust recipe). Flatten into a disc about 6 inches in diameter and cover tightly with plastic wrap. Chill for at least 1 hour before using to allow the glutens in the flour to rest.
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).
To blind bake the pastry 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 crust with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.
Note: For a sweeter piecrust add 1 or 2 tablespoons granulated sugar to the flour mixture in the beginning of the recipe.
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