Pastry Crust

A slurry is a mixture of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or found in gourmet kitchens shops. You can also use uncooked dried beans, but save them to reuse as weights. They'll be too hard for cooking.

This recipe goes with Pumpkin-Swirl Cheesecake Tart, Black Bottom Banana-Cream Pie, Brandied Sweet Potato Tart, Fresh-Orange Tart, Fruit-and-Berry Streusel Pie, Maple, Fig, and Marsala Pie, Pear-and-Almond Custard Pie

Yield: 1 (9-inch) crust
Recipe from Cooking Light

More From Cooking Light


Ingredients

  • 1 cup all-purpose flour, divided
  • 3 tablespoons ice water
  • 1/2 teaspoon cider vinegar
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.
  3. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400° for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
  4. Food Processor variation: Preheat oven to 400º. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined (mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch pie plate or 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400º for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
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