Easy Baking From Scratch: Quick Tutorials Time-Saving Tips Extraordinary Sweet and Savory Classics by Eileen Gray

Author:Eileen Gray [Gray, Eileen]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-08-20T18:30:00+00:00

FLAKY PIE DOUGH

Makes 1½ pounds

Despite the old saying “easy as pie,” many people are hesitant to make their own piecrust. Even people who do lots of baking often buy premade dough. Homemade piecrust is not difficult to make, it just takes a little finesse and patience. This recipe makes enough dough for a double-crust pie. NUT-FREE (CAN BE MADE VEGAN: SEE Tip)

PREP TIME: 20 minutes, plus 2 to 3 hours to chill

EQUIPMENT: Mixing bowls, whisk

2 cups (10 ounces, 285g) all-purpose flour

⅔ cup (3.5 ounces, 100g) cake flour

1 tablespoon granulated sugar

1 teaspoon salt

½ cup (4 ounces, 112g) vegetable shortening, cold

1 stick (4 ounces, 112g) unsalted butter, very cold and sliced into ¼-inch-thick slices

½ cup (4 ounces, 120 ml) ice water

½ teaspoon apple cider vinegar

1. In a large bowl, using a whisk, mix together the all-purpose flour, cake flour, sugar, and salt.

2. Using your fingers, cut the shortening into the flour mixture until it resembles coarse cornmeal. Next, quickly work in the butter so it doesn’t get too soft. Don’t break the butter down completely; leave some larger flakes remaining.

3. Mix the water with the cider vinegar. Make a well in the middle of the dry ingredients and pour the liquid in all at once. Toss until most of the liquid is absorbed. Gently press the dough until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests.

4. Form the dough into a disk, wrap in plastic, and refrigerate for at least 2 to 3 hours before using. The dough can also be frozen for up to 3 months.

INGREDIENT TIP: Adding the fat in two stages ensures that your piecrust will be both tender and flaky. Adding the shortening first coats the flour to prevent gluten from developing. Keeping the butter in large pieces separates the layers of dough to create a flaky texture. To make a vegan piecrust, omit the butter and use 1 cup vegetable shortening. Add the shortening in two stages as described in the recipe.

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