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.
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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