French Pastry Pie Crust
While this pie crust can be a bit challenging to work with (it can easily fall apart and crack, while rolling it), it is easily patched up. I will make this pie crust recipe, again, because it turned out very flaky and tender. Recipe adapted from Food.com
- 3 cups all-purpose flour (recommended: King Arthur Flour)
- 1 1/2 teaspoons salt
- 3 tablespoons white sugar
- 1 cup shortening (I used butter flavor Crisco)
- 1 egg
- 1 teaspoon distilled white vinegar (you cannot taste the vinegar in the crust)
- 5 tablespoons cold water
- 1 egg whisked with 1 tablespoon water, optional
- Coarse sugar, optional
Adapted from foodiewife-kitchen.blogspot.com
For the crust (food processor method):
Add all the ingredients, aside from the water, into a food mixer with the blade attachment. Pulse until the ingredients resemble coarse crumbs. Slowly add the water, through the tube attachment, and blend until it’s just combined.
Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight.
Without a food processor:
Combine all the dry ingredients, then cut in the shortening with a pastry cutter.
In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary.
When ready to roll, remove from the fridge. Lightly dust a piece of parchment paper with flour. Rolling from the middle to OUT. Turn the dough, 1/4 turns, often.
The dough softens very quickly, so it will most certainly tear. Just grab a section from an edge and patch it in. I found the dough too pliable to roll onto my rolling pin, so I lifted up the pie crust with the parchment paper and flipped it into my pan pan– that worked!
TIPS: I like to brush an egg wash over the crust, and sprinkle with coarse sugar for a fantastic golden brown color and a few texture.