Perfect Pie CrustPrint Category Pie Pastry Thematic No thematic Source Nestlé Carnation Evaluation
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- 2 cups all-purpose flour 500 ml
- 3/4 tsp salt 4 ml
- 1/3 cup each cold butter and shortening, cubed 75 ml
- 1 egg yolk
- 1 1/2 tsp vinegar 7 ml
- Combine flour and salt in large bowl; cut in butter and shortening with pastry blender until mixture resembles pea-size crumbs. Whisk egg yolk and vinegar in measuring cup until blended; pour in enough ice water to make 1/3 cup (75 ml). Stirring with fork, add liquid mixture to flour mixture until dough starts to hold together, adding more ice water only if needed.
- Transfer dough to lightly floured surface; press together to form a disc. Divide disc in half and wrap in plastic wrap; chill 30 minutes. Dough can be chilled for up to 5 days or frozen for up to 3 months. Let chilled pastry come to room temperature before rolling out.
Makes one 9-inch (23 cm) double-crust pie shell.
This versatile pie crust can be used for making both sweet and savoury pies. When making homemade pastry, be careful not to overblend the fat with the flour--there should be pea-sized crumbs mixed within the flour. Handling the dough as little as possible will also help make pastry tender and flaky