← Back to Search Results
You Can Do It Flaky Crust

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Each of the ingredients In this recipe helps to make a consistently successful crust. The butter adds flavor and the vegetable shortening adds flakiness. The lower gluten content of the cake flour, added to the all-purpose flour, helps make the crust tender. A bit of sugar and salt enhance the flavor. Cold water keeps the butter and shortening from softening so the fat can form the little pockets in the crust that make it flaky. You can make this crust in an electric mixer, a food processor, or by hand. On a warm humid day, this crust will probably need less water. The rolling and baking directions are given in each specific potpie recipe.

Ingredients

  • 1 cup unbleached all purpose flour
  • 1/3 cup cake flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into ½-inch pieces
  • 3 tablespoons cold vegetable shortening cut into ¾-inch pieces
  • 3½ to 4 tablespoons ice water

Directions

1. To make the pastry in an electric mixer: In the large howl of an electric mixer on low speed, mix the flours, sugar, and salt for a few seconds to blend them. Stop the mixer, add the butter and shortening, then continue mixing just until the largest pieces are the size of small lima beans, about 20 seconds. They will not all be the same size, and you will still see loose flour. Slowly add the water, 1 tablespoon at a time. Stop mixing as soon as the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl, but will not form a ball. It is fine to stop the mixer at any time and squeeze a small piece of dough to check to see if it holds together.

To make the pastry in a food processor: Put the flours, sugar, and salt in a food processor and pulse, several times to blend them. Add the butter pieces and shortening, pulsing just until the largest pieces are about ½ inch in size. Gradually add 3 tablespoons of the water and pulse, adding additional water just until the dough begins to come together in a mass but does not form a ball.


© 2006 Elinor Klivans

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

188kcal (9%)
6mg (1%)
0mg (0%)
61mcg RAE (2%)
25mg
5mg
2g
1g
1g
17g
19mg (6%)
74mg (3%)
6g (29%)
12g (19%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?