Today, you will learn how to make shortcrust pastry, this is also called a pate brisee recipe or as we call it in Applachia, pie dough. This pie dough recipe is easy to make by hand. This is the first of the four main types of shortcrust pastry that we will be teaching you in the coming weeks. Stick around to see which one will best suit your needs!
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Recipe Tips:
✔ This recipe is for a single crust conventional pie pan. For deep dish pie pans (greater than 1 1/4” high) or if you want to make a pie with a top crust, you will need to double the recipe.
✔ Try not to overwork the dough for best results.
✔ If you want to use a blender or food processor, pulse the flour, butter and salt until it is breadcrumb consistency, add in the water and pulse until it just starts to come together.
✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ If using lard or vegetable shortening, add up to 2 more tablespoons (30mL) of water, one teaspoon (5mL) at time until you get a workable dough.
✔ If you want a challenge, try only adding 3 tablespoons of water or 45mL. See how the texture changes.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!
6 мар 2023
