After playing with many different recipes for pie pastry, I have finally figured out one that is absolutely fool-proof. Meaning even a klutz like me can cut out pretty shapes, make an awesome fluted edge, and even achieve the dreaded lattice top.
I realized that the key is adding a whole egg to the dough. That will hold it together. All of my preview pie pastry tips apply. Cold, ice cold, baby. Keep the dough cold, let it rest, do not add too much water or overwork the dough.
Now, you can either go with Crisco or butter, but you know that I am going to tell you BUTTAH is best. The flavor is outstanding. And I don’t do butter-flavored Crisco, but have at it if you like it.
This one is for you, LivingLearninEating. Good luck!
Easy as Pie Pastry
2¾ cups all-purpose flour
2 sticks cold butter (real, unsalted), cut into small bits
1 whole egg, slightly beaten
1 tsp salt
1 tsp sugar
1 tbs lemon juice
3-5 tbs ice water
Measure flour, salt, and sugar in a large mixing bowl. You can mix by hand, using a pastry cutter, or a stand mixer. Your choice. Mix the dry ingredients together then toss in the cut up butter. Coat butter with flour before mixing. Mix until it resembles coarse crumbs. Beat an egg with a fork and add to dough. Add lemon juice and mix to incorporate. Add ice water 1 tbs at a time until dough begins sticking together. Form two balls of dough and flatten slightly into a disc between waxed paper or plastic wrap. Let chill in refrigerator for at least an hour.
Please refer to my original pie pastry post for more details on rolling, rolling, rolling.