Baking
Easy Pastry
This is by far the most successful recipe for pie crust I have ever encountered. I get comments on it all the time, as if I’m some sort of guru… I just followed the recipe.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
crusts
|
Ingredients
- 1/8 tsp salt
- 140 grams flour 1 cup
- 43 grams unsalted butter
- 57 grams shortening NOT Crisco
- 51 grams water COLD
Ingredients
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Instructions
Getting Set - The Big Chill
- In a medium bowl measure out the flour and salt, and fork together. I use a scale for this, as the ratio is important.
- Then measure out the butter and lard and place in individual ramekins in the fridge.
- Finally, weight out your water and put it in the fridge as well. I use a vinegar jigger so it can be sprinkled in slowly.
- Have a coffee.
Cutting In
- Once the flour is cold, cut in the butter first.
- Then the lard. Keep at it until you have fat lumps no larger than a small pea. If it gathers on your cutter, just scrape it off with a knife and keep going.
- Then fork in the water. I hold my "water jigger" in the same hand I turn the bowl with as I fork the ingredients together with the other. Again, if the fork gathers dough on it, just stop and clear it, and continue. It will do this near the end.
- I try to fork up the dry ingredients from the bottom of the bowl as I do this.
Form Two Dough Discs
- Ready two pieces of plastic wrap - one on your counter and one over your scale (wipe the counter with a wet cloth to "stick" it in place).
- Gather the whole mass in your bowl into a ball, then place it on the scale, and take a weight. Divide this in half, and split it between your plastic pieces.
- Using the plastic wrap to keep your hands clean, press each mass together and form discs about 6-8 inches across, ensuring all is cohesive.
- Flatten each out nicely, then tightly wrap, and place it in the fridge for at least an hour. This lets the water disperse throughout the disc. Have another coffee.
Rolling Out the Dough
- Lightly flour a smooth surface, remove the dough from the plastic wrap, and place in the middle of the flour. Sprinkle flour over the top of the disc, and rub flour on your rolling pin.
- Working from the middle of the disc outwards, roll the dough evenly to the edge. Turn the disc a quarter turn after each pass with the roller, and ensure the disc and roller stay floured as you do.
- You will need to lift the dough at least once to flour underneath it while the disc expands. Do this by placing the roller on top of the dough at an edge and, with your fingertips over the roller, lift the edge of the disc onto the roller pulling back with the roller at the same time so the dough wraps around it.
- Flour underneath it, roll the dough back out, and continue until it is 1/8 inch thick, or about two inches wider than the pan you are going to use.
Placing the Dough
- This is done the same way as flouring under the disc, but now it is much thinner and fragile. Be careful here, but if the dough rips, don't panic. Roll it back out and just take the two edges and pinch them together between your fingers. You might need a teeny sprinkle of water ... then just roll it out and try again. Patience here...
- Once you get the dough on the roller, hold it over one edge of your pan and begin letting it unroll into the pan. Again, don't worry if you don't get it bang on.
- Remember NOT to pull without lifting as well, and gently coax your dough into the form of the pan. This might take some practice The fact that this dough does not stick together is exactly what you want - no gluten strands..
- Trim off the edges about 1/2 inch past the pan edge, and begin to form your crust to your liking... that is another story altogether.
Recipe Notes
I have had nothing but compliments on this simple pie crust recipe. I don't know whether it is the use of the butter, or the Crisco, or just keeping everything cold while I put it together, but with results consistent most every time, I just don't want to mess with it.