Thursday, May 24, 2007

Pastry Dough (Excellent for pies and can be frozen)

Prep time: 20 min
Total time: 1 hour, 20 min (includes chilling)
Yield: One 9-inch double crust pie

2 1/2 cups flour
1 tsp kosher salt
1 stick (1/2 cup) butter, chilled
1/2 cup solid vegetable shortening, chilled
1 egg
1 tbsp white vinegar

In a food processor (or in a larger bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the zie of peas.
Break the egg into a measureing cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms.
Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.

Note: The vinegar makes the pie dough especially tender and workable, allowing you to wrap the disks of dough in resealable plastic bags and freeze them for up to 3 months. Thaw partially before rolling them out.

Recipe from Real Simple Magazine