Basic Flaky Pastry Dough Recipe
Food Processor

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together.

Pan size: 9 to 11 inch round or 9 to 11 inch square baking dish
Temp: 400 degrees
Baking time: 15 to 20 minutes

Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11-inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.

For a single crust pie or tart:

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

8 tablespoons unsalted butter, cut in

1/2-inch pieces, well chilled

2 tablespoons vegetable shortening (Crisco), cut in 1/2-inch pieces, well chilled

2 to 4 tablespoons ice water

For a double crust pie:

3 1/8 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, cut in cubes, chilled
2 tablespoons vegetable shortening, cut in 1/2-inch pieces, well chilled
5 to 8 tablespoons ice cold water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible, 10 to 15 pulses. Sprinkle half the maximum ice cold water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more cold water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not overprocess. the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room temperature for an hour before using.

To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400° F.

Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 12 to 15 minutes.