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Tart And Pie Pastry

Holiday.Cook's picture
Ingredients
For one 9- or 10-inch tart shell
  All purpose flour 7 1⁄2 Ounce (Plain Flour, 1 1/2 Cups, 235 Gram)
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Unsalted butter 4 Ounce, chilled, cut into small cubes (1/2 Cup, 125 Gram)
  Ice water 4 Tablespoon
  All purpose flour 12 1⁄2 Ounce (Plain Flour, 2 1/2 Cups, 390 Gram)
  Salt 1⁄2 Teaspoon
  Vegetable shortening 6 Ounce (3/4 Cup, 180 Gram)
  Cold water 7 Tablespoon
Directions

To make the dough by hand, in a bowl stir together the flour, sugar and salt.
Add the butter or shortening and, using a pastry blender, fingertips or 2 knives, cut the butter or shortening into the flour until crumbly and the mixture resembles oatmeal.
Then, while quickly stirring and tossing with a fork, add the water, a little at a time, until the dough forms a loose ball.
To make the dough in a food processor, place the flour, sugar and salt in the work bowl fitted with the metal blade.
Pulse a few times to blend.
Add the butter or shortening and process with on-off pulses until crumbly and the mixture resembles oatmeal.
Add half of the water with a few short pulses and then the remaining water as needed, pulsing 2 or 3 more times until the mixture starts to hold together.
Feel the dough; it should mass together between your fingers.
Add a little more water if necessary.
Gather into a ball.
Form the dough into a single flat, round cake, or for the double-crust pie, into 2 cakes, one slightly larger than the other.
Cover with plastic wrap and refrigerate for at least 30 minutes, or for up to 2 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Tossed
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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