Classic Piecrust

Name: Classic Piecrust
Yield: Makes one 9-inch pie crust (11 ounces)
Ingredients: ⅓ cup (2 ounces) solid vegetable shortening, chilled; 1½ ounces (2½ tablespoons) unsalted butter, chilled; ⅛ teaspoon salt; 1 cup (140 grams) unsifted all-purpose flour; 3 to 4 tablespoons ice water

Preparation info

Makes one
9 inch

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Besides being flaky and tasting delicious, this dough handles beautifully for both the novice and experienced pie maker. Another name for it is pâte brisée.

This is the crust for Flag-Raising Apple Pie and for Macadamia Cream Pie.

Ingredients

1 cup (140 grams) unsifted all-purpose flour
⅛ teaspoon salt

Pie
Baking
Vegetarian

Method

Making the Dough

Pour the flour and salt into a 3-quart stainless steel mixing bowl and stir with a pastry blender to disperse the salt. Divide the cold butter into 6 to 8 pieces for a single crust