Julia Child's Pastry Dough, Pie Crust Recipes
The best flaky pie crust that is homemade!
Equipment
Ingredients
- 2 c all-purpose flour
- 1 tsp salt
- 1/4 tsp sugar
- 1 1/2 sticks chilled butter cut into 1/2″ slices
- 4 tbs chilled shortening
- a scant half cup of iced water, plus droplets more if needed
Instructions
- Place 2 c all-purpose flour in a bowl
- Add 1 tsp salt
- Add 1/4 tsp sugar
- Slice 1 1/2 sticks of butter into 1/2″ slices
- Add to flour mixture
- Add 4 Tbs chilled shortening
- Start chilling a glass full of water with ice and set aside (you won’t use the ice)
- Rub flour, butter and shortening together rapidly between the tips of your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo
- Remove ice and keep 1/2 c of water
- Add water and blend quickly with one hand, fingers held together and slightly cupped, as you rapidly gather the dough into a mass
- Form into a ball
- Place dough on a lightly floured surface
- With the heel of one hand, not the palm which is too warm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. This continues the final blending of fat and flour
- Smear out about 6″
- Gather the dough again into a mass
- Knead it briefly into a fairly smooth round ball
- Sprinkle lightly with flour and wrap in waxed paper. Either place the dough in the freezer for 1 hour or until firm or refrigerate for 2 hours or overnight (we put ours in the freezer)
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