Savoury pie crust
Ingredients:
375g (3 cups) plain flour, plus extra for dusting
1/2 teaspoon kosher salt
1 teaspoon sugar
1 tsp apple cider vinegar (or lemon juice)
120ml (1/2 cup) cold water
8 tablespoons (1 stick) unsalted butter, chilled (*frozen* works best)
143g (3/4 cup) vegetable shortening (butter flavoured), chilled
Yield: This pie dough makes 2 standard pie crusts or one large pie crust for a deep tart dish or large galette.
Special equipment: A standing mixer (like this one), and a silicone spatula (optional)
Prep: On a flat working surface, tear two pieces of cling film (or wax paper), enough to make a large wide square (This will be used to wrap the ball of dough). Leave it on the surface to use for Step 3.
Method:
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1. In the bowl of a standing mixer with the dough hook attached, use a box cheese grater and grate the butter in shreds (or use a sharp knife to cut the butter into very small cubes). Next, using a sharp knife, cut the shortening into very small chunks, then add it to the mixing bowl.
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2. Add about three-quarters of the flour, salt, and sugar to the mixing bowl. Mix on low speed for 1 minute. As its mixing add in the apple cider vinegar, and gradually add in the rest of the flour. Now, increase the speed to medium, and slowly pour in cold water. Mix it until a dough forms and the sides of the bowl are clean (it may look a bit loose, but do not worry). Make sure to scrape any excess from the bottom and sides of the bowl with a silicone spatula.
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3. Turn out the dough onto your prepared cling film. With your hands form the dough into a large round ball. Wrap the dough securely, and refrigerate for at least one hour before rolling it out.
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4. When you are ready to roll out the dough, take it out of the refrigerator. On a flour-dusted working surface, roll out the dough. It should be smooth the more your work with it. Do not overwork the dough.
Notes: Shortening helps with flakiness and flavour, I like to use butter and shortening in this tart/savoury pie dough.
Substitutions:
- If you don’t have shortening or want this to be an all-butter crust for your tart, then use an additional stick of butter, which will be a total of two sticks of butter (226g) in this recipe, which is 1 cup of butter. Make sure it is still as cold as possible when you grate it. I put mine in the freezer and take it out when I am ready to make this dough.
- Just use my homemade all-butter pie crust recipe, to make this dough for sweet pies or sweet tarts.
Storing: If you want to freeze the dough to use later, you can store it in the freezer for 3 – 6 months. When you are ready to use the dough, take it out of the freezer and let it rest for 30 – 45 minutes before using.
Recipe by Madison b. Siobhan of FASHION TALES BLOG.
Link: https://fashiontalesblog.com/recipe-savoury-pie-crust/
