6 Tblsp unsalted butter, cold, cut into 1/2-inch cubes
2 Tblsp vegetable shortening, cold
3/4 tsp kosher salt
1 egg yolk, beaten
1 tsp cider vinegar
1/4 cup water, from 3/4 cup ice water
Instructions
1. Using your fingertips or the pulse function of a food processor,
blend together the flour, fats and salt until the mixture resembles
a coarse meal. There should be pebbles of butter throughout the
mixture.
2. Add egg yolk and vinegar to 3/4 cup ice water and stir to combine. Drizzle 4 Tblsp of this
mixture over the dough and gently stir or pulse to combine. Gather a golf-ball size bit of
dough and squeeze to combine. If it does not hold together, ass a little more of the liquid
and stir or pulse, then check again. Repeat as necessary.
3. Turn the dough out onto a lightly floured surface and gather together into a rough ball.
You want to be careful not to overwork the flour, but not too careful; the dough should hold
together. Divide the ball in half with a knife or a pastry scraper then divide each portion in
half again, and again to create eight portions. Using the heel of your hand, flatten each
portion of dough once or twice to expand the pebbles of butter, then gather the dough
together again in one ball. Divide this ball in half.
4. Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in
plastic wrap and place in the refrigerator for at least 60 minutes.
Originally Submitted
9/9/2012
0 Out of 5 from
0 reviews
You can add this All-Purpose Pie Dough recipe to your own private DesktopCookbook.
