This short pastry crust is delicious. The trick is not to overwork the dough — there should be some small lumps of butter left in it to make its texture flaky. You will notice... there’s no sugar in the pastry, making it a great for savory quiches, as well as sweet fruit pies. This makes enough dough for one 8-inch pie, which should produce 6-8 slices. (You’ll need twice the recipe for a double-crust pie.)
In a large bowl, sift 1 cup of the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
Make a well in the center and sprinkle in 1½ tablespoons ice water. Mix together with your hands or a fork until it begins to clump together as a dough, adding more ice water, 1 tablespoon at a time, if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl. Sprinkle with an extra 1-2 tablespoons of flour if it seems sticky.
Form the dough into one ball, then press it into a disk shape. Cover or wrap with plastic and chill in the fridge for at least 30 minutes. Try with our Salmon Quiche or Apple Pie.
Chef Tips
For ice water just put a few ice cubes into a glass with 1 cup of water.
If you cannot find whole-wheat pastry flour then substitute half whole-wheat flour and half all-purpose flour. Just swapping in whole-wheat flour will result in a drier and grittier crust.
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