Sweet Short-Crust Pastry

July 09, 2007

For a single pie-crust

1 cup ap flour, scooped and leveled, plus two heaping spoonfuls flour
2 tsp sugar
Pinch salt

1/2 stick (4 tbsp) unsalted butter. I keep it in the freezer and do first chop with a hot carving knife.
1 1/2 tbsp Crisco (or lard if you let that in your house)

A little cold water

Whisk the flour, sugar, and salt together.

Quarter the butter lengthwise, then cut into small chunks.

Wash your hands well
run your fingers under cold water until they hurt (optional, more important with warmer butter)

Toss the fat into the flour.
Smear the butter into little sheets, crumble it with your fingers, and otherwise play until the butter is cut into the flour. A couple of minutes.

Somewhere in there, use the heel of your hand to shmear the pastry into sheets - you are trying to create layers of butter and layers of flour.

Add just enough water to stick the flour and butter into a ball.

Refrigerate for several hours.

Roll out (it usually takes me two rolls, one to get it flat and one to get it round.)

Make into pie crust.

Double the recipe if your pie wants a top crust.

Based on Julia Child et al, The Way to Cook

Posted by Red Ted at July 9, 2007 02:12 PM | TrackBack