Pie Crust Dough MG

By

http://betterbaking.com/viewRecipe.php?recipe_id=1193
(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
BetterBaking.com's Classic Pie Dough

If you want a dough that is a joy to work with, this one egg pastry is a must. The recipe yields a large batch of easy-to-work with pie dough - flaky but trouble free rolling and handling. Lemon juice tenderizes the dough a tad, and the inclusion of an egg adds a bit more body, flavor, and assists with browning but is optional. I actually prefer all butter for its incomparable taste but the part vegetable shortening, part butter approach makes for a flakier texture. Do opt for the no trans fats Crisco -it works as well as regular and is better nutritionally. This is a perfect pastry for almost any filling, from apple pie, to pumpkin pie to quiche. It handles like a dream. Use half the recipe right away and freeze the other half.

View complete recipe

Ingredients

  • 4 cups all purpose flour
  • 8 ounces (1 cup) unsalted butter or shortening
  • 4 ounces (1/2 cup) unsalted butter OR shortening
  • 1 egg, optional
  • 2 1/2 teaspoons sugar
  • 1 3/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 cup ice water

Preparation

Step 1


Place flour in a large mixing bowl. Cut in shortening and butter (or all the butter, if only using butter) until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat. Stir together egg, sugar, and salt, and lemon juice. Make a well in center of flour and fat. Stir in egg mixture and drizzle in most of ice water. Using a fork or fingers, toss mixture together to moisten flour. Stir to make a soft mass and pat into a dough. Add remaining (or additional) ice water as required to make sure dough sticks together.

Turn out onto a lightly floured work surface. Knead very briefly into a smooth dough. Divide dough in 2 portions (for two double crusts) or 4-5 portions (for 4-5 single crusts) and wrap each section well by wrapping first in plastic wrap and then insert into a ziplock bag. Refrigerate the dough at least one hour or up to two days (or freeze).

Makes 2 double pies crusts
Makes 4 single pie crusts
Makes 6 hand-held or mini, double crust pies

© This is a Marcy Goldman/BetterBaking.com original recipe

View complete recipe