One of the most important steps in making trouble-free pastry is refrigerating the dough before rolling it–for 45 to 60 minutes to firm up the butter. Less than that and it will be sticky; much more and it will get too firm. To prepare enough pastry for a double-crust pie, it’s best to make two single recipes rather than one large batch of dough in the food processor.
- 1/8 of shellServings
- 1 2/3 cups unbleached all-purpose flour
- 2 Tbs. sugar
- 1/2 tsp. salt
- 1/2 cup (1 stick) very cold unsalted butter, cut into 1/4-inch pieces
- 4 1/2 Tbs. ice-cold water
- To make dough in food processor: In work bowl, combine flour, sugar and salt and pulse to mix. Remove lid and scatter butter over flour mixture; replace lid. Pulse machine repeatedly in 4-second bursts until butter is broken into fine bits. Remove lid and add 3 tablespoons ice water. Replace lid and pulse several times until mixture is evenly dampened. Add remaining 1 1/2 tablespoons water; pulse again until dough starts to form large crumbs that can be easily packed together.
- To make dough by hand: In medium bowl, mix together flour, sugar and salt. With pastry blender or two knives, cut in butter until mixture resembles small peas. Add ice water about 1 1/2 tablespoons at a time, mixing, fluffing and compressing dough with fork until it adheres. (You may need to add slightly more water than stated when making dough by hand.)
- Empty crumbs onto work surface and pack together like a snowball. Gently knead 2 or 3 times to distribute fat. Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges. Wrap in plastic wrap and refrigerate 45 to 60 minutes before rolling out.
- Serving Size: Makes 9-inch deep-dish shell
- Calories: 209
- Carbohydrate Content: 23 g
- Cholesterol Content: 31 mg
- Fat Content: 12 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 7 g
- Sodium Content: 135 mg