Pie Pastry
This is my favorite pastry recipe. It is easy to work with and it's useful in both deserts as well as main dishes. This is a recipe my mother gave me. I believe it originated with my grandmother.
2 teaspoons salt
1 tablespoon sugar
1 3/4 cups shortening
1 teaspoon vinegar
1 egg
1/2 cup cold water
Combine the dry ingredients in a mixing bowl. Add the remainder of the ingredients. Attach a flat beater and blend on medium speed until combined into a workable dough. Divide the pastry into 4 pieces. Remember to weigh each piece if you can to assure uniformity. Wrap each piece in wax paper and chill.
You can keep the pastry in the refrigerator for 2 days or freeze after placing in a Ziplock bag up to 2 months. As you can see this recipe allows for 4 single-crust or 2 double-crust pies. At times I need a more substantial pastry so I divide the pastry into 3 pieces. This works particularly well for quiche.
This pastry needs minimal additional flour for rolling out and allows reworking without destroying the integrity of the pastry.
Basic Pastry
4 cups flour2 teaspoons salt
1 tablespoon sugar
1 3/4 cups shortening
1 teaspoon vinegar
1 egg
1/2 cup cold water
Combine the dry ingredients in a mixing bowl. Add the remainder of the ingredients. Attach a flat beater and blend on medium speed until combined into a workable dough. Divide the pastry into 4 pieces. Remember to weigh each piece if you can to assure uniformity. Wrap each piece in wax paper and chill.
You can keep the pastry in the refrigerator for 2 days or freeze after placing in a Ziplock bag up to 2 months. As you can see this recipe allows for 4 single-crust or 2 double-crust pies. At times I need a more substantial pastry so I divide the pastry into 3 pieces. This works particularly well for quiche.
This pastry needs minimal additional flour for rolling out and allows reworking without destroying the integrity of the pastry.
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