Recipe courtesy of Pastry Pizazz by Marla Prusa, winner of Home Baking Association 2020 Educator Award.
Pastry for Double-Crust Pie Crust
- Difficulty Level Beginner
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- 3 cups (12.5 oz/360g) all-purpose, pastry or cake flour
- 1 1/4 cup (8.5 oz/240g) cold shortening and unsalted butter
- 1/2 cup (4 oz/120g) ice cold water
- 1 Tablespoon sugar (optional)
- 1 teaspoon (6g) table or sea salt
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening or butter until pieces are the size of small peas.
- Sprinkle 1 tablespoon ice water over the flour mixture; gently toss with a fork. Push moistened flour to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball and flatten into a disc about 1-inch thick. Wrap and chill about 30 minutes.
- On a lightly floured surface or between two pieces of waxed or parchment paper, use a rolling pin to roll dough from center to edges to form a circle 12 inches in diameter.
- To transfer pastry to the pie pan either wrap it around the rolling pin or remove the top layer of waxed or parchment paper, turn over and center pastry over a pie plate. Unroll pastry or remove top layer of paper and gently place dough into a 9-inch pie plate being careful not to stretch the dough. Trim pastry even with rim of pie plate. Add fruit or other pie filling.
- Roll the remaining dough ball into a circle about 12-inches in diameter. Cut ~8 slits in center 8-inches of dough to allow steam to escape. Place pastry over filling; trim to 1/2-inch beyond the edge of the plate. Center the pastry over bottom pastry. Crimp or flute edge as desired. Bake as directed in the pie recipe.
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