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64
For a one-crust pie:
1½ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
1
⁄
8
teaspoon baking powder
8 tablespoons unsalted butter, cut into
½-inch pieces, well chilled
2 tablespoons shortening, cut into
½-inch pieces, well chilled
2 to 4 tablespoons ice water
For a two-crust pie:
3 cups unbleached all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut into
½-inch pieces, well chilled
4 tablespoons shortening, cut in
½-inch pieces, well chilled
5 to 8 tablespoons ice water
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds.
Add the well-chilled butter and shortening. Use short, rapid pulses until the mixture resem-
bles coarse cornmeal and no pieces of butter larger than a “pea” remain visible, 15 to 20
pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or
6 times. The dough will be crumbly, but should begin to hold together when a small amount
is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust
recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for
the dough to hold together easily when pressed into a ball. (Do not allow the dough to form
a ball in the processor!) Add the liquid sparingly so that the dough is not sticky. Do not
overprocess or the pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a
disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and
refrigerate for 1 hour before continuing to allow the glutens in the flour to rest.
The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for
up to a month. Thaw at room temperature for an hour before using.
To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry
1
⁄
8
-inch
thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400˚F. Line pie pan with a sheet of aluminum foil or parchment paper and
fill with pie weights, dry rice or beans. Bake for 15 minutes.
Nutritional information based on 12 servings per 1-crust pie:
Calories 138 (65% from fat) • pro. 1g • carb. 11g • fat 10g
• sat. fat 1g • chol. 20mg • sod. 48mg • fiber 0g
Nutritional information based on 12 servings per 2-crust pie:
Calories 277 (65% from fat) • pro. 3g • carb. 22g • fat 20g
• sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g
Basic Flaky Pastry Dough
Leftover pastry may be rolled out and cut into shapes to garnish the pie,
or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked
until lightly browned.
Makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart
Preparation: 10 minutes, plus 30 minutes resting time
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