26 November, 1986

Flaky Pie Pastry | Great Desserts Cookbook

Flaky Pie Pastry ingredients
Makes 2 (9-inch) single shells or one double-crust pie
2 cups All-Purpose Flour
1/4 teaspoon salt
2/3 cup vegetable shortening, butter, or lard, chilled
3 to 4 Tbsp ice water

Notes: Tightly wrapped in plastic wrap, this pastry will keep for up to 3 days in the refrigerator and for up to 3 months in the freezer. View Best Apple Pie recipe.

In a large bowl, combine the flour, and salt. Cut in the shortening, butter or lard until the mixture resembles coarse meal.

Sprinkle the ice water over the mixture 1 Tablespoon at a time, tossing with a fork, until the pastry can be gathered into a ball. (Use additional drops of water if necessary.)

Divide the ball of dough in half; flatten each half into a 6-inch disk. Wrap individually in waxed paper and chill for at least 45 minutes. 

To roll out the pastry: On a lightly floured surface, roll out one of the pastry rounds into an 11- to 12-inch circle.

Fold the circle into quarters or roll loosely over a lightly floured rolling pin and transfer to a 9-inch pie pan.

Unfold and ease the pastry into the pan without stretching it. If you are making a double-crust pie, keep the remaining, unrolled portion chilled until needed.

This recipe is by Jim Fobel and appears in Food & Wine Great Desserts Cookbook (American Express Publishing Corporation, 1987), 64.

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