Flaky Pie Pastry Recipe for Thanksgiving. - WLOX.com - The News for South Mississippi

Flaky Pie Pastry Recipe for Thanksgiving.

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Flaky Pie Pastry

 

Ingredients:

 

5 oz                             Cold Unsalted Butter

 

3 oz                             Cold Vegetable Shortening

 

13 ½ oz                      All-Purpose Flour

 

2 Tbsp                                    Sugar (optional)

 

½ tsp                          Salt

 

4 fl oz                          Ice Water

 

 

Method I:

 

  1. In a large bowl, combine flour, sugar, and salt and stir to mix. Scatter the butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blinder or 2 knives, cut in the butter and shortening until the mixture forms course crumbs the size of large peas.
  2. Drizzle the ice water over the mixture and toss with the fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.

 

Method II:

  1. Combine flour, sugar, and salt.
  2. Pulse 2 to 3 times to mix.
  3. Add the butter and shortening pieces and pulse 8-10 times until the mixture forms large, coarse crumbs the size of large peas.
  4. Add the ice water a little at a time and pulse 10-12 times just until the dough begins to come together in a mass but does not form a ball.

 

Method III:

  1. Combine flour, sugar, and salt with paddle attachment.
  2. Mix on low speed until blended, about 10 seconds.
  3. Turn off mixer and add the butter and shortening and then continue to mix on low speed until the mixture forms large, coarse crumbs—about the size of large peas.
  4. Add the ice water 1 Tbsp at a time, and mix on low speed just until the mixture begins to hold together.
  5. The dough will form large clumps and pull away from the sides of the bowl, but will not form a ball. To test, stop the mixer and squeeze a small piece of dough; it should hold together.

Chill dough before rolling and shaping. Cut dough into two pieces; one a bit larger than the other for a double crust dough. Roll dough to about a quarter inch thickness and place on top of filled pie. Cut slits to vent. Bake at 350 for 40-45 minutes or until filling is bubbling and pie is golden brown.

 

For blind/pre-baked single crust: roll out dough out chilled dough and put in mold. Freeze dough and bake in a 400 degree oven with foil and pie weights for about 15 minutes. Check to see if it is done and if not, return to oven for two minutes at a time until the foil does not stick. Carefully remove weights and continue baking at 350 until desired doneness is achieved.

 

Information Source: 

Chef Todd Reilly

Culinary Arts Technology

MGCCC Jefferson Davis Campus

Copyright 2013 WLOX. All rights reserved.

 

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