Williams Sonoma Basic Pie Pastry
Source of Recipe
Williams Sonoma
List of Ingredients
SINGLE CRUST: (9")
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 tbl cold water -- (3 to 4)
DOUBLE CRUST (9")
2 1/4 cups flour
3/4 teaspoon salt
3/4 cup vegetable shortening
6 tbl cold water -- (6 to 7)Recipe
For successful pastry making, follow these three rules: Take care not to overblend the fat and flour, add sufficient water so that the dough can be rolled out easily (better a bit too much water than not enough), and handle the pastry no more than necessary. Over-blending, too little water and too much handling can make a crust tough. If you like the taste of butter, use it in place of shortening, or try a mixture of butter and shortening. The crust will be firmer than one made with shortening only.
HAND METHOD: Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening. With your fingertips, two knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands, pat the dough into a smooth cakeóor into 2 cakes, one just slightly larger than the other, if you are making a double-crust pie. The dough is now ready to use. It is not necessary to chill this dough, although for convenience it may be wrapped in plastic wrap and refrigerated for up to 2 days.
FOOD PROCESSOR METHOD: Because the food processor works so fast, it is very easy to overblend basic pastry, which results in a tough crust. Follow these instructions carefully, and you should be trouble-free. With the steel blade attached, place the flour, salt and shortening (in one lump) in the work bowl. Process with 15 rapid off-on pulses; the mixture should look light and dry and will resemble tiny, irregular flakes and crumbs. Add 2 Tbs. water (4 Tbs. if you are making a double-crust pie) and process again in 5 rapid off-on pulses.
Add 1 more Tbs. water (2 Tbs. for a double-crust pie) and process in 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass. Use it right away or refrigerate it, as described in the hand method (above).
ROLLING OUT THE DOUGH: Roll out the dough on a floured surface (using the larger piece if it is the bottom of a double-crust pie) until it is about 1/8 inch thick and 12 inches in diameter, or about 2 inches larger than the top of the pie pan. Try to keep the dough as round as possible. Transfer the rolled-out pastry to the pie pan. Pat the pastry in around the edges to fit the pan's shape. If you are making a double-crust pie, roll out the remaining pastry for the top crust and set it aside on waxed paper.
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