Two Kinds of Pastry
© llizard aka ejm 2000, 2002
N.B. It's important to handle this first pastry recipe as little as possible.
Ingredients makes enough for top and bottom crusts of a 9 inch savoury or sweet pie
2 c all-purpose flour
1 tsp salt
2/3 c vegetable shortening (use unsalted butter if you want very rich pastry)
ICE-COLD water (anywhere from ¼ c to ¾ c)
- Mix the flour and salt together in a bowl. Cut the shortening into the flour and salt until it is pea sized. Add ICE-COLD water a little at a time and mix lightly with your hands until it is pastry consistency. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for.)
- Divide the pastry into two equal parts. Handling it as little as possible, roll out the two crusts on a lightly floured board. Put the bottom crust in the pie plate and loosely drape the top crust over the top of the pie plate. REFRIGERATE AT LEAST ONE HOUR.
- Then assemble the pie, pinching the two crusts together with water or juice from whatever filling you have chosen. Bake as you would normally. (15 minutes at 425F; about 30 minutes 350F or until bubbling in centre. Don't forget to put holes on the top layer.)
It's the refrigeration before baking that does the trick. It makes the pastry flakier.
N.B. This second pastry recipe can take some handling; indeed, kneading is required.
Ingredients makes enough for top and bottom crusts of a 14 inch savoury pie
1¼ c flour
½ tsp salt
1½ Tbsp olive oil
½ c water (or less)
- In a bowl, mix flour and salt. Add oil, mix together with fork. Using 1 Tbsp at a time, sprinkle in up to ½ c. water, mixing til dough just holds together.
- Knead til smooth and elastic. Make ball. Cover with damp cloth and refrigerate for 2 hours.