French Pastry Pie Crust

By Foodiewife

While this pie crust can be a bit challenging to work with (it can easily fall apart and crack, while rolling it), it's easily patched up. I will make this pie crust recipe, again, because it turned out very flaky and tender. Recipe adapted from Food.com

Ingredients

• CRUST:
• 3 cups all-purpose flour (recommended: King Arthur Flour)
• 1 1/2 teaspoons salt
• 3 tablespoons white sugar
• 1 cup shortening (I used butter flavor Crisco)
• 1 egg
• 1 teaspoon distilled white vinegar (you can't taste the vinegar in the crust)
• 5 tablespoons cold water
• 1 egg whisked with 1 tablespoon water, optional
• Coarse sugar, optional

Details

Servings 2
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

For the crust (food processor method):

Add all the ingredients, except for the water, into a food mixer with the blade attachment. Pulse until the ingredients resemble coarse crumbs. Slowly add the water, through the tube attachment, and mix until it is just combined.

Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight.

Without a food processor:

Combine all the dry ingredients, then cut in the shortening with a pastry cutter.

In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary.

When ready to roll, remove from the refrigerator. Lightly dust a piece of parchment paper with flour. Rolling from the middle to OUT. Turn the dough, 1/4 turns, often.

The dough softens very quickly, so it will most likely tear. Just grab a section from an edge and patch it in. I found the dough too pliable to roll onto my rolling pin, so I lifted up the pie crust with the parchment paper and flipped it into my pan pan-- that worked!

TIPS: I like to brush an egg wash over the crust, and sprinkle with coarse sugar for a beautiful golden brown color and some texture.