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Crust: Classic Pie Pastry - Pate Brisee

Source of Recipe

DoughMakers


Recipe Introduction

This is a classic pastry relied on by the professionals. Use it for any filling or presentation.

List of Ingredients

2 cups all-purpose flour
1/2 cup cake and pastry flour
1/2 cup unsalted butter
1/2 cup vegetable shortening
1/2 cup ice water
3/4 teaspoon salt, approximately
1 tablespoon sugar




Recipe

In a large bowl, combine the two flours. Break or rub the fat into the flour until you have a somewhat even mixture of flour-covered fat resembling a coarse meal. Make a well in the center and add most of the water. Stir with a fork or fingers to dissolve salt and sugar. Stir dough lightly with a fork to combine dry and liquid ingredients. Use hands when dough gets too hard to mix and combine to make a rough mass. If dough seems to dry, add remaining water. Knead very gently for a few seconds to smooth out dough. Pat dough into a flattened disk and wrap well in plastic.

Chill at least one hour or overnight before using. This dough can be frozen three months.

Yields two 8-10 inch double pie crusts or bottoms for 2 larger, open-faced pies.