The Perfect Crust for Any Pie
- Carbohydrate 17.8035004859541 g
- Cholesterol 19.1979465701186 mg
- Fat 11.2160867772536 g
- Fiber 0.629058808280009 g
- Protein 2.79985736102613 g
- Saturated Fat 4.43584248779133 g
- Serving Size 1 1 Serving (43g)
- Sodium 6.65966739606016 mg
- Sugar 17.1744416776741 g
- Trans Fat 0.597607806623753 g
- Calories 186 calories
Step-by-step
- Cut the shortening into the flour and salt. This can be done in a food processor but I use a traditional pastry blender. The shortening/flour mixture should be cut to about the size of small peas.
- Mix the egg, ice water and vinegar until just mixed thoroughly.
- Pour the liquid into the shortening/flour mixture and stir just until it is holding together.
- Shape into 2 rounds. Chill until you are ready to use.
- Roll out each round to fit your pie pan.
Shortening does the heavy structural lifting in this dough by remaining solid at room temperature until the oven heat melts it, creating pockets of steam that yield flakiness. Keeping the fat very chilled before mixing prevents it from melting prematurely into the flour. Cut the fat into the dry ingredients until the pieces resemble small peas, which ensures maximum flake without overworking the gluten. A food processor speeds this process up, but a traditional pastry blender offers better control over the final texture.
Acid from the white vinegar inhibits gluten development, keeping the baked crust tender even if the dough is handled slightly more than ideal. Whisk the beaten egg and ice water thoroughly with the vinegar before adding it to the dry mixture to distribute the moisture evenly. Stir the liquids into the flour just until the mass holds together. Dry patches indicate uneven hydration, but excessive mixing will toughen the final baked good.
Dividing the dough into two rounds and chilling them immediately prepares the material for later use. Wrap the flattened discs tightly in plastic wrap to prevent surface drying in the refrigerator. This dough holds safely in the refrigerator for up to three days or moves directly into the freezer for up to two months. Thaw frozen rounds overnight in the refrigerator before rolling them out on a lightly floured surface to fit the pan.
Plant-based oil spreads or alternative solid fats can substitute for shortening at a one-to-one ratio if dietary preferences require adjustments. Vinegar can shift to apple cider vinegar without altering the chemical tenderizing effect on the flour proteins. Always roll chilled pastry from the center outward to maintain an even thickness of approximately one-eighth of an inch across the entire circle.
