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"go to dough (double crust)"


Like many others before me, I’ve always found pie pastry a stressful undertaking. I don’t make a lot of pies over the year, but when I do it’s for a special occasion like Christmas, Thanksgiving or during the peak season for berries. The last thing that I want in these important moments, is someone to have to bend a fork to get through my crust. A couple of years ago, I started using Earth Balance Shortening along with butter in my crust recipe. Praise be to the pastry gods, I finally now have a recipe that I’m not afraid to use, and even if I have to patch a little here or there, this combination of ingredients pulls through for me.


pastrydough

 

ingredients


  • 2 1/4 cups all purpose unbleached white flour
  • 3/4 tsp. salt
  • 2 tbsp. white sugar
  • 3/4 cup unsalted butter (cut into small cubes and chilled)
  • 8 tbsp. Earth Balance Shortening (cut into small cubes and put in the freezer until firm)
  • 6 - 8 tbsp. ice water

directions


Whisk together the flour, salt and sugar in a bowl.


Using a pastry blender, cut the butter and shortening into the dry ingredients, until there are only small pea size lumps left. (You can use a food processor for this step but but I recommend transferring the mixture into a bowl before adding the water, or it’s just too darn risky to pulse in the water without over blending).


Stir in (using a spatula) the minimal amount of ice water for the dough to come together in a slightly tacky consistency.


Divide the dough into 2 disks and flatten a little before putting into wax paper and chilling for about 30 minutes. (You can leave in the fridge for a day or 2 but allow it to warm up a bit before attempting to roll it out.)


Use as desired.


pastry rolled