INGREDIENTS
2 cups all-purpose flour
1 cup well-chilled vegetable shortening,or, butter, chopped
1 tsp. Salt
4 to 8 tbsp. Icy cold water
METHOD
BLEND the flour, and salt in a large bowl, and add the shortening into the flour mixture using a pastry blender, fork, or with your fingertips, and rub until the mixture resembles fine breadcrumbs. Stir in just enough water until the dough holds together. knead the dough gently on a floured surface.
DIVIDE dough in half if you are making a pie that has both pastry bottom and top. Shape into 1/2 inch disks. Make the top crust slightly thinner than the bottom crust to help maintain the structure of the pie. Wrap separately in plastic wrap. Chill 30 minutes while preparing the filling.
ROLL out each disk 2 inches larger than the pie plate on a lightly floured surface.
Line pie plate with 1 unbaked pie crust.
BLIND BAKING. or baking blind, or pre-baking, is the process of baking a pie crust without the filling.
If you have blind-baked the bottom crust, tuck the edges of the top crust so it’s not hanging over the dish.
Mark the bottom of the crust with the tines of a fork to prevent bubbling of the pastry.
Make sure to keep an eye on the crust after the first round of baking.
Fill crust according to recipe directions. Top with remaining unbaked pie crust.
On the top crust, make a small cut with a knife to ensure steam can escape.
Brush the top with liquid egg so that it browns nicely. Sprinkle sugar and cinnamon if you wish.
Bake the pastry in a preheated oven at 180 degrees for around 20 minutes until golden and crispy.
NOTE:
Precooking the dough for around 7 to 10 minutes before adding the filling will keep the pastry in shape and will stop it from going soggy and that’s how your pie will result in the best flaky pastry. Cook the bottom, add the filling, and then the top and cook again.
Add a little flour to your rolling pin and flat board when rolling out the dough to stop it from sticking.
OR
Place your pasty between 2 parchment paper, bottom, and top, and start spreading it with the rolling pin, that’s how you get it even on all sides.
Remember the proportions – half fat to flour – and don’t add too much water or the pastry will be hard. If other dry ingredients are included in the recipe, add them at the same time as the salt.
