The perfect flaky pastry for pie
Votes: 8
Time: 55 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Many people often wonder what to use for pie dough: butter or shortening? Shortening produces a more crumbly and tender crust, but it lacks the flavor of butter. Butter, in turn, doesn't provide the desired texture. Therefore, the ideal pie dough incorporates both. Also, for the right texture, it's important to add very chilled ingredients and ice water. This recipe makes two batches of dough. You can bake one closed pie (or lattice pie) or two open ones. Choose your fillings, sweet or savory, and experiment!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g very chilled unsalted butter
- 3 cups premium flour
- 1 teaspoon coarse salt
- 1 tbsp. sugar
- 1/3 cup very cold margarine
- 6 - 8 tbsp (about 0.5 cup) ice water
We recommend
Recipes with similar ingredients: shortcrust pastry, margarine
Cooking the dish according to the recipe:
- 22 cm base for a closed pie:
Cut the butter into cubes and refrigerate while you prepare the flour mixture. In the bowl of a food processor fitted with a steel blade, combine the flour, salt, and sugar and pulse several times to evenly distribute the mixture. Add the butter and shortening. Pulse 8-12 times until the butter is the size of peas. - With the processor running, pour ice water into the feed tube and pulse until the dough begins to form a ball.
- Place the dough on a floured board and form it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. On a well-floured board, roll each piece into a circle, working from the center outward, turning and dusting the dough with flour to prevent it from sticking. Fold the dough in half, transfer it to the pie pan, and unfold. Repeat with the top crust.
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