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Pie dough

The Hungarian Girl | December 13, 2009 | 0 Comments

The best pie dough is often made by using cold ingredients.

This recipe makes a rich and flaky dough that can be used for a variety of pies and tarts.

You can also add ground cinnamon, nutmeg, cardamom, or ginger to personalize your dough.

Ingredients

2/3 cup (155 grams) cold unsalted butter, cut into 1/2 inch cubes
6 tablespoons (90 grams) cold vegetable shortening, cut into 1/2 inch cubes
2 2/3 cups (425 grams) pastry flour
2 tablespoons brown sugar
1/2 teaspoon salt
8 tablespoons ice water

Directions

Sift flour, salt, and sugar into a large bowl. Stir until ingredients are combined.

Scatter the butter and shortening pieces over the flour mixture. Using your hands, begin to rub the butter and shortening until the mixture forms large, coarse crumbs. Work as quickly as possible.

Add the ice water 1 tablespoon at a time until the mixture begins to hold together. Just be careful not to overwork the dough or it will become tough.

Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 1 hour. Use in pie or tart recipe of your choice.