This dough is light, flaky and delicious—and you cannot overmix it.
This recipe goes against everything we learned as pastry chefs—never overmix and keep everything cold or you will not have a flaky dough.
Sweet Pie Dough
Makes two 10-inch (25 cm) shells
- 2 cups (500 mL) all-purpose flour
- 1 tablespoon (15 mL) granulated sugar
- 1 teaspoon (5 mL) kosher salt
- 1 cup (250 mL) vegetable shortening
- 1/3 cup (75 mL) cold water
- In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. With the mixer on low speed, add the shortening 1 tablespoon (15 mL) at a time, until all of the shortening has been added and the mixture is crumbly. Add the water and continue mixing on low speed until the dough comes together and is smooth, almost like a paste.
- Transfer the dough to a lightly floured work surface. Lightly knead the dough, about 1 minute, until it pulls away from the floured surface. Divide the dough into 2 equal portions. Shape the dough into 2 discs and wrap each tightly in plastic wrap. If making a half batch of dough, shape the dough into a single disc and wrap tightly in plastic wrap. Place the dough in the fridge to chill for at least 1 hour.
- Store in the fridge for up to 1 week or in the freezer for up to 3 weeks. If using from frozen, thaw the dough in the fridge overnight before using it.
Excerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright © 2021 Bettina Schormann and Erin Schiestel. Photography © 2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Use this pie dough to make a decadent chocolate pecan pie.
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