no sugar, perfect for savory dishes, very flaky, but softer than the American style. Also better baked with a filling, than blind baking
Servings 24 servings - two 9 inch pie crusts
- 2 cups all-purpose flour
- 10 Tbsp cold butter cubed
- 2 Tbsp vegetable shortening
- 1 tsp salt
- 1 Tbsp white vinegar
- 6 Tbsp ice water
In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
If your filling the pie follow those directions
for Blind Baking
preheat oven to 400
lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
bake for 5 mins
reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
bake another 10+ mins
If your going to fill the crust brush with beaten egg white and put back in the oven for 2 mins to seal.
Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Calcium: 3mg | Iron: 1mg