Makes one 9-inch pastry bottom crust

1 ½ cups all-purpose flour

2 Tbsp sugar

½ tsp salt

½ cup cold nonhydrogenated shortening

4 Tbsp or more ice water

2 tsp apple cider vinegar

Sift together flour, sugar, and salt. Cut in the shortening (using forks; pastry cutter; fingers; food processor, &c) to form a crumbly dough.

Stir together 4 Tbsp of the ice water and vinegar, then drizzle a third of it over the flour. Gently mix to moisten, drizzle in another third of the liquid, and mix to moisten. Repeat with the remaining mixture until the dough forms a soft ball when pressed together. If it hasn’t come together yet, sprinkle it with another Tbsp (or more) of ice water until the dough can be gathered into a ball. Wrap it in plastic wrap or sandwich between waxed paper and refrigerate for an hour.

When you’re ready to roll out the crust, tear off a 14-inch piece of waxed paper or baking parchment and lightly sprinkle it with flour. Flatten the dough into a disk and place it in the centre of the paper. Using a lightly floured rolling pin in long, even strokes, roll out the dough into a circle about 12 inches in diameter. Occasionally rotate the dough while you’re rolling to help form an even circle.

To transfer the dough to a pie plate, slide your hand underneath the centre of the paper and quickly flip it onto the plate. Peel off the paper and gently press the dough into the plate; if necessary, trim any overhanging dough edges with a sharp knife, leaving about 1 ½ inches of dough for the crimped edge. Crimp the edges as desired.



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Posted by: ghost21 on Category: Bakery

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