Chez panisse pastry crust
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached all-purpose |
| Flour | ||
| ⅜ | teaspoon | Salt |
| ⅛ | teaspoon | Sugar |
| 5 | tablespoons | Cold salted butter |
| 6½ | tablespoon | Cold unsalted butter |
| 3 | tablespoons | Vegetable shortening |
| 3 | tablespoons | Ice water -- plus |
| 1 | teaspoon | Ice water |
Directions
This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse. It is flaky and has a good butter flavor.
MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces ⅓-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about ⅛- to ¼-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it e During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :