Tender Pie Crust
Source of Recipe
King Arthur Flour
List of Ingredients
2 1/2 cups unbleached pastry flour
2 Tbs. buttermilk powder*
3/4 tsp. salt
1/2 tsp. baking powder
1/2 cup vegetable shortening or lard
6 Tbs. butter (cold)
5-6 Tbs. cold waterRecipe
Whisk together all of the dry ingredients. Cut in the shortening, working the mixture until it's mealy and crumbly.
Cut the cold butter into 1/4" pieces. Mix it into the dough, just till it's evenly distributed; the butter should stay in visible pieces.
Sprinkle the liquid(s) over the dough while tossing with a fork. Just as soon as the dough becomes cohesive, stop mixing; there should still be visible pieces of fat in the dough. Divide the dough in half, flatten it into disks and wrap each piece in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
If the dough has been refrigerated for longer than 30 minutes it may need to warm slightly (about 5 minutes) before rolling, as butter becomes brittle when it's refrigerated. Roll the dough to the size needed. Fill and bake as directed in your recipe.
To freeze extra pie dough, roll it out and fit it into a pie pan. Wrap the dough and pan and freeze for future use. Or, for a double crust, shape the dough into two thin disks, wrap them well, and freeze. Allow them to thaw completely before rolling.
*You may omit the buttermilk powder and use 5 to 6 Tbs. of fresh buttermilk instead of the water.
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