Pie Pastry
Recipe information
Yield
Makes enough for 8 hand pies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/4 cup cold vegetable shortening
1 tablespoon distilled white vinegar
1/4 to 1/2 cup ice water
Preparation
Step 1
Pulse the flour, sugar, and salt in the bowl of a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
Step 2
With the processor running, pour in the vinegar, then 1/4 cup ice water; process just until the dough comes together. (If the dough is still crumbly, add up to 1/4 more ice water, 1 tablespoon at a time.)
Step 3
Pat the dough into a disk, and wrap in plastic. Refrigerate the dough until cold, at least 1 hour and up to 1 day. The dough can also be frozen up to 1 month; thaw completely in the refrigerator.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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