short crust pastry (or pie dough)
(1 rating)
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easy to make
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(1 rating)
yield
12 muffin sized pies
prep time
25 Min
method
Bake
Ingredients For short crust pastry (or pie dough)
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12 ozall purpose flour=3 cups sifted all purpose flour
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extra flour for dusting
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1/4 ccastor(super fine) sugar (optional)
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3 ozbutter, unsalted chilled and diced
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3 ozchilled shortening diced
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4-41/2 tablespoons ice cold water
How To Make short crust pastry (or pie dough)
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1In a chilled mixing bowl place flour,sugar,butter and shortening.Mix together using electric mixer it should resemble bread crumbs.With mixer running gradually add the ice water and mix just until it forms into a ball.
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2Place into a plastic bag and chill at least 15 minutes.On a lightly floured surface gently knead and roll out to desired thickness,turning dough a quarter turn after each roll.Cut into desired shape.
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3Tips:Keep everything as cold as possible.If dough is to warm it will stick and tear,re chill it. If to much liquid is added it will make dough,tough and hard.Use just enough liquid to bind into a ball. Avoid over flouring the rolling surface,to much flour makes a very stiff and hard dough.When prebaking (or blind baking crust) pie weights or dried beans are used to prevent crust from bubbling up.
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4The castor sugar can be omitted if making savory pie or tart.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Short Crust Pastry (or pie dough):
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