Pie Crust is one of those things that can make or break a dessert. It can also turn the otherwise enjoyable act of baking a pie from scratch into a somewhat daunting experience. It seems that avid bakers tend to be quite loyal to their technique, especially when it comes to the butter vs. shortening ratio....
pastry dough
Pâte Brisée (Shortcut Pastry, Pastry Dough, Pie Crust, Quiche Crust)
Pâte Brisée (Shortcut Pastry, Pastry Dough, Pie Crust, Quiche Crust) Credit: Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle You could make this dough using a food processor, but I find my results are better when I make this by hand, plus there are less dishes to wash and that...
Basic Pastry Dough
Basic Pastry Dough for a double-crust pie Credit: Gourmet Today edited by Ruth Reichl Ingredients: 2 ½ cups all-purpose flour 1 ½ sticks (12 tablespoons) cold unsalted butter, cut into ½-inch cubes ¼ cup cold vegetable shortening, preferably trans fat-free ½ teaspoon salt 5-7 tablespoons ice water Directions: 1. Blend together flour, butter, shortening, and...