French Pie Pastry Recipe
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 1 10-inch pie shell
Description:
Indulge in the exquisite taste of French pastry with this delightful pie crust recipe. Passed down through generations, this method ensures a flaky, buttery crust that will elevate any pie to gourmet status. Say au revoir to shortening and bonjour to a superior baking experience!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 6 tablespoons ice water
Instructions:
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Prepare the Dough:
- Start by placing the flour and salt in a food processor. Give it a couple of pulses to mix them evenly.
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Incorporate the Butter:
- Add the cold butter cubes to the flour mixture in the food processor.
- Process until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture.
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Add Water:
- Gradually add the ice water, one tablespoon at a time, through the top feeder of the food processor.
- Pulse briefly after each addition until the dough begins to come together and forms a ball. Be careful not to overmix.
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Rest the Dough:
- Remove the dough from the food processor and transfer it to a lightly floured surface.
- Form the dough into a ball and allow it to rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
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Roll Out the Dough:
- After the resting period, roll out the dough on a lightly floured surface until it’s large enough to fit your pie pan.
- Gently transfer the rolled-out dough to the pie pan, being careful not to stretch it.
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Shape the Crust:
- Trim any excess dough from the edges of the pan, leaving about a 1-inch overhang.
- Fold the overhang under itself to create a thicker edge, then flute the edges with your fingers or a fork for a decorative finish.
- Prick the bottom of the dough several times with a fork to prevent air bubbles from forming during baking.
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Chill the Crust:
- Place the prepared pie shell in the freezer for 15 to 20 minutes. Chilling the dough before baking helps to prevent shrinkage.
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Preheat the Oven:
- While the pie shell is chilling, preheat your oven to 425°F (220°C). It’s important to have a hot oven to achieve a crisp, golden-brown crust.
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Bake the Pie Shell:
- Once chilled, remove the pie shell from the freezer and place it directly into the preheated oven.
- Bake for 15 to 20 minutes, or until the crust is light golden brown. Keep an eye on it towards the end to prevent over-browning.
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Cool and Enjoy:
- Once baked, remove the pie shell from the oven and allow it to cool completely on a wire rack before filling with your favorite pie filling.
- Whether you’re making a classic apple pie, a decadent chocolate tart, or a savory quiche, this French pie pastry will provide the perfect buttery base for your culinary creations.
Nutritional Information (per serving):
- Calories: 1496.3
- Fat: 93.9g
- Saturated Fat: 58.6g
- Cholesterol: 244mg
- Sodium: 1240.7mg
- Carbohydrates: 143.2g
- Fiber: 5.1g
- Sugar: 0.6g
- Protein: 20.3g
Recipe Notes:
- For best results, use cold butter and ice water to ensure a flaky texture.
- Avoid overworking the dough, as this can make the crust tough.
- Feel free to customize the crust by adding herbs, spices, or citrus zest for extra flavor.
- This recipe yields one 10-inch pie shell, but can easily be doubled for a two-crust pie or additional shells.
- Store any leftover dough in the refrigerator or freezer for future use.
