Sure thing! Here’s a delicious recipe for Crisp Pastry Crust that’s perfect for making your favorite pies and tarts. This recipe yields two crusts, so you’ll have plenty to work with for your dessert creations.
Crisp Pastry Crust
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup cold unsalted butter, cubed
- 2 tablespoons vegetable shortening
- 1 large egg yolk
- 4-5 tablespoons ice water
Instructions:
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Begin by gathering your ingredients and prepping your workspace. You’ll need a large mixing bowl, a pastry cutter or fork, a cup for whisking, plastic wrap, and a rolling pin.
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In the large mixing bowl, combine the all-purpose flour, salt, and sugar. Use a whisk or fork to mix everything together until well combined.
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Add the cold unsalted butter cubes and vegetable shortening to the dry ingredients. Using a pastry cutter or fork, cut the fat into the flour mixture until it resembles coarse cornmeal. This step is crucial for achieving a flaky pastry crust.
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In a separate cup, whisk together the large egg yolk and 3 teaspoons of ice water until well combined.
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Gradually pour the egg yolk mixture into the dry flour mixture, using a fork to incorporate it. Be sure to draw the mixture towards the center of the bowl as you mix.
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If the dough is still too crumbly and dry, add a bit more ice water, one teaspoon at a time, until the dough comes together. Be careful not to add too much water, as you want the dough to be just moist enough to hold together.
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Once the dough forms a cohesive mass, turn it out onto a clean work surface. Knead the dough for a few seconds until it comes together smoothly.
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Divide the dough into two equal portions and shape each portion into a ball. This recipe makes enough for two crusts, so you can use one now and save the other for later.
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Wrap each dough ball tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough allows the gluten to relax and helps prevent shrinkage during baking.
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After chilling, remove the dough from the refrigerator and allow it to sit at room temperature for a few minutes to soften slightly.
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On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie or tart pan. Be sure to roll the dough evenly to achieve a uniform thickness.
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Carefully transfer the rolled-out dough to your pie or tart pan, gently pressing it into the bottom and sides. Trim any excess dough from the edges and crimp or decorate as desired.
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Your Crisp Pastry Crust is now ready to be filled with your favorite pie or tart filling. Whether you’re making a classic apple pie, a decadent chocolate tart, or a savory quiche, this buttery and flaky crust is sure to impress!
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Bake according to your pie or tart recipe’s instructions, and enjoy the delicious homemade goodness of your Crisp Pastry Crust!
Nutritional Information (per serving, based on 2 servings):
- Calories: 737.7
- Fat: 30.5g
- Saturated Fat: 17.2g
- Cholesterol: 157.8mg
- Sodium: 460.5mg
- Carbohydrates: 99.9g
- Fiber: 3.4g
- Sugar: 4.6g
- Protein: 14.4g
Recipe Notes:
- For a richer flavor, you can substitute part of the water with vodka, which helps inhibit gluten formation and yields an even flakier crust.
- If you prefer a sweeter crust for dessert pies, you can increase the sugar to your taste.
- Be sure to handle the dough gently to prevent it from becoming tough. Overworking the dough can result in a dense and chewy crust.
- If making a savory pie or tart, you can omit the sugar or reduce it for a more neutral flavor profile.
- Leftover pastry dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Allow frozen dough to thaw in the refrigerator overnight before using.
So there you have it! With this Crisp Pastry Crust recipe, you’ll be well on your way to creating delicious pies and tarts that are sure to impress friends and family alike. Enjoy the flaky goodness and endless possibilities of homemade pastry crust! 🥧✨
