All-Purpose Pie Dough—Pâte Brisée Fine

Name: All-Purpose Pie Dough—Pâte Brisée Fine
Yield: dough for two 9-inch round shells or a 14-by-18-inch free-form shell
Ingredients: 1 1/2 cups unbleached all-purpose flour (measured by the scoop-and-level system; see page 97); 1/2 cup plain bleached cake flour; 1 tsp salt; 1 1/2 sticks (6 ounces) chilled unsalted butter, diced; 4 Tbs chilled vegetable shortening; 1/2 cup ice water, plus droplets more if needed

January 24, 2012

You will note the mixture of flours and fats here. Without them, our general American all-purpose flour, which is relatively high in gluten, can give you a brittle rather than a tender crust. But if you have “pastry flour,” you can use that alone, along with all butter rather than a mixture of butter and vegetable shortening.

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