December 21, 2016

Perfect Pastry

Recipe: Kristen Eppich

Prep Time: 10 minutes

Total Time: 10 minutes, plus 1 hour resting time

Food editor Kristen Eppich’s Best Tips

  • Use all-purpose flour for rolling out dough. It has a higher protein level than pastry flour, so it won’t be absorbed by the dough when rolling.
  • Continuously rotate the dough as you roll it out. This will help create an even circle and prevent the dough from sticking to the counter.
  • Dough overchilled? Place dough, still wrapped in plastic wrap, on the countertop. Using a rolling pin, firmly bang down on the dough to make it more malleable.
  • Flour liberally: Recipes refer to using a lightly floured surface — but properly mixed dough will absorb very little flour during rolling, so use an adequate amount when rolling out your dough to prevent sticking. Flour the rolling pin, too.
  • To make a sweet crust without fundamentally changing the structure of the dough, add 2 tbsp sugar.

Prep Time: 10 minutes

Total Time: 10 minutes, plus 1 hour resting time


  • 3 cups cake and pastry flour
  • 1 tsp salt
  • 3⁄4 cup cold, unsalted butter, cubed
  • 1⁄2 cup cold vegetable shortening, cubed
  • 1⁄3 cup ice water
  • All-purpose flour, for rolling


Yield: Makes Enough For 19" Double-Crusted Pie

Make And Chill Dough

  1. Stir flour with salt in large bowl. Add butter and shortening, and cut into flour using pastry blender until fat is pea-sized. Drizzle in ice water while stirring with fork. Continue stirring until water is absorbed and mixture is crumbly.
  2. Turn dough out onto a countertop. Gently knead about 5 times or until dough comes together into a smooth ball. Flatten into disc shape and wrap in plastic wrap. Refrigerate 1 hour.
  3. Sprinkle surface with all-purpose flour. Roll out pastry, adding more flour as needed to prevent sticking. Use dough as indicated by recipe.

Alternative Food Processor Method

  1. Add flour and salt to bowl of food processor. Add butter and shortening, and pulse until fat is pea-sized. Drizzle in ice water, then continue pulsing until water is absorbed but mixture is still crumbly. Turn out dough onto a lightly floured surface and continue with recipe as above.

Donna Griffith


House & Home September 2016


Sasha Seymour (prop)

Tags: pastry Recipe