Perfect Pastry Crust

Perfect Pastry Crust Recipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham

 

A food processor cuts fat into the flour mixture faster, but you can also do this by hand.

 

Yield:

Makes 1 (9-inch) crust

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon table salt
6 tablespoons cold butter, cubed
3 tablespoons cold shortening, cubed
4 to 5 Tbsp. ice water
Parchment paper

Preparation

1. Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.

2. Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

3. Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

Note:

Pam Lolley,

May 2014
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