Shortcut Pie Crust Food

SHORTCUT PIE CRUST

Steps:

• Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
• Add the egg yolks and blitz then pulse just until the pastry begins to come together.
• Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
• Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

BASIC SHORTCRUST PIE CRUST

Steps:

• In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
• In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
• Roll out as needed or wrap the dough in plastic wrap and chill.
• To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
• Makes enough pastry for one 9-or 10 inch double crust pie.
• Lucy Waverman's Cooking School Cookbook.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

SHORTCUT PIE CRUST

Steps:

• TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap.
• Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl. Mix.
• Add 8 tablespoons of ice cold butter to the flour mixture.
• Using the pastry blender blend the mixture until the flour and butter looks like cornmeal.
• Add 3 tablespoons of ice cold water to the mixture. Now mix the dough until it forms a ball. Add more water if the mixture is not forming a ball.
• Form into a disk and wrap it in plastic wrap. Put the dough in the fridge and let it chill over night.