My F&W
quick save (...)

Pie Crust Pastry

  • SERVINGS: Makes a 9-inch double pie crust
  • MAKE-AHEAD
  1. 1 egg
  2. 4 to 6 tablespoons water
  3. 2 1/2 cups all-purpose flour
  4. 1/2 teaspoons salt
  5. 1/2 cup solid vegetable shortening
  6. 4 tablespoons cold unsalted butter, cut into pieces
  1. In a measuring cup, lightly beat the egg. Add enough of the ice water to measure 1/2 cup.
  2. In a large bowl, combine the flour, salt, shortening and butter. Rub or cut the fat into the flour until the mixture resembles coarse meal.
  3. Pour the liquid into the dry ingredients and stir the mixture into the dough.
  4. Turn the dough onto a sheet of waxed paper and knead briefly into a smooth ball. Divide the the dough in half, pat each piece into a smooth 6-inch disk, wrap separately in plastic wrap and refrigerate for 1 hour. (If the pastry is made a day ahead, let it sit at room temperature for 10 minutes or so to prevent it from cracking when you roll it out.)
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.