Short Crust Pastry (or pie dough)
Kathy Van Houten
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- 12 oz
- all purpose flour=3 cups sifted all purpose flour
- extra flour for dusting
- 1/4 c
- castor(super fine) sugar (optional)
- 3 oz
- butter, unsalted chilled and diced
- 3 oz
- chilled shortening diced
- 4-41/2 tablespoons ice cold water
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.
roll out to desired thickness,turning dough a quarter turn after each roll.Cut into desired shape.
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