BetterBaking.com's Classic Pie Dough
If you want a dough that is a joy to work with, this one egg pastry is a must. The recipe yields a large batch of easy-to-work with pie dough - flaky but trouble free rolling and handling. Lemon juice tenderizes the dough. I actually prefer all butter for its incomparable taste but the part vegetable shortening, part butter in this recipe makes for a flakier texture. If you use shortening, choose the no trans fats Crisco -it works as well as regular and is better nutritionally. This is a perfect pastry for almost any filling, from apple pie, to pumpkin pie to quiche. It handles like a dream. Use half the recipe right away and freeze the other half.
4 cups all purpose flour
Place flour in a large mixing bowl. Cut in shortening and butter (or all the butter, if only using butter) until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat. Stir together egg, sugar, and salt, and lemon juice. Make a well in center of flour and fat. Stir in most of the ice water. Using a fork or fingers, toss mixture together to moisten flour. Stir to make a soft mass and pat into a dough. Add remaining (or additional) ice water as required to make sure dough sticks together.
Turn out onto a lightly floured work surface. Knead very briefly into a smooth dough. Divide dough in 2 portions (for two double crusts) or 4-5 portions (for 4-5 single crusts) and wrap each section well by wrapping first in plastic wrap and then insert into a ziplock bag. Refrigerate the dough at least one hour or up to two days (or freeze).
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.