Recipe for Perfect Pastry Dough
Posted on December 8, 2010 at 1:44 PM
Updated Monday, Jan 3 at 1:55 PM
Source: Four and 20 Blackbirds Baking
(Makes double crust for 9” pie)
2 ½ cups flour
¾ tsp salt
1 tbsp sugar
¾ cup plus 2 tbsp shortening (cold)
8 tbsp ice cold water
Toss together the flour, salt and sugar in large bowl.
Using a pastry blender, a fork or your hands, cut the fat (butter, shortening or lard) into the flour mix until you see pea-sized chunks of fat coated with the dry ingredients. Do not overwork.
Add the ice-cold water throughout the bowl.
Combine mixture with fork or your hands until the dough just starts sticking together – don’t overwork!
With your hands, gently form the mixture into two balls, then gently flatten into two discs. Wrap with cling wrap and chill in fridge for 15 minutes or overnight.
Rolling Out the Dough:
Place disc of dough on a lightly-floured pastry cloth or surface.
Using a lightly-floured rolling pin with a rolling pin cover, roll out the dough, pressing down firmly and rolling from the center of the disc toward the outside.
Lightly dust the cloth or the dough or your pin with flour, as you need it.
Roll dough to about 1/8” thick, and about an inch wider than your pie plate.
Place dough in the middle of pie plate – do not stretch the dough.
Press the dough gently against the sides of the dish. Trim edges with knife, leaving about an inch of dough around the edge.