Flaky Pastry Shell Recipes

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Steps:

• 1. Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
• 2.Rolling the dough:
• Turn the pastry dough out on a lightly floured board and divide it into quarters for small 7-inch tart shells or in half for large 10-inch shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 9 inches for a small tart, or 12 inches for a large tart, and about 1/8 inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
• 3.Forming the edge:
• Fold 1/2-inch edge of dough all around to form a decorative rim. Begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rope pattern will. Form. Roll out the remaining dough and crimp the edges in the same manner. Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at lest 30 minutes or up to 24 hours. If you wish, you can freeze the shells on the baking sheets, and when they are frozen, stack them inside freezer bags. Bake the shells without defrosting first.
• 4.Prebaking:
• Preheat the oven to 375°F. Brush the rims of the tarts with egg wash. Bake the tart shells (1 baking sheet at a time) for 15 minutes, then reduce the heat to 350°F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Let cool on the baking sheet.

Steps:

• In medium bowl, stir together flour and salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn into ungreased 9-inch pie plate or quiche pan. Remove other sheet; press edge with fork for decoration.

Steps:

• Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
• Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
• Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
• Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
• If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Steps:

• Place the flour, butter, and salt in a food processor fitted with a steel blade.
• Pulse about 24 times, then open the machine and lift a nadful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again.
• When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.
• Sprinkle 6 Tbs of ice water onto the dough. Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated.
• Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.
• Break the piece in half; if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.
• The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute.
• Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.
• Shape 1 piece of dough into a disk and dust the top lightly with flour.
• Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then the bottom.
• Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.
• When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.
• Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.
• Fold 1/2-inch edge of dough all around to form a decorative rim.
• Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rop pattern will form.
• Roll out the remaining dough in the same way, and crimp edges in the same manner.
• Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.
• Refrigerate the pastry for at least 30 min or up to 24 hours. They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags. Bake the shells without thawing.
• Prebaking:Preheat the oven to 375ºF.
• Brush the rims of the tarts with an egg wash.
• Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350ºF and continue to bake until they are an even golden brown, 8-12 min longer.
• Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
• Let cool on the baking sheet.

Steps:

• Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
• Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
• Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
• For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
• For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
• For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.