Enjoy this heart-warming recipe from local favorite, Companion Baking.
- 2 cups unbleached all-purpose flour
- 1 cup fat, chilled and cut into small pieces
- 1/2 cup ice water, more or less as needed
- 1-2 pinches kosher salt
- Place the flour in a large mixing bowl. “Cut” the fat into the flour to desired sized pieces.
- Add the salt to the water and stir to dissolve. Add the salt solution to the flour mixture and fold in the mixture until it comes together to a “shaggy mass.”
- Divide the dough into two pieces. Place the masses in the center of a piece of plastic wrap. Pull the edges and corners up into a handle and twist to tightly seal the package. Flatten it out to disk shape to speed the cooling process.
- Refrigerate the dough for at least 30 minutes. The dough can be frozen for up to 3 months if needed. Thaw completely in the package before using.
- The fat can be butter, shortening, lard, or any combination thereof.
- It is important to keep all of the ingredients as cold as possible at all times to prevent the fat from being absorbed into the flour.
- For the top crusts of pies and the shells of Fruit Tarts, "cutting in" the fat to the size of peas will give you a very flaky crust.
- For the bottom crusts of pies, we want to "cut in" the fat until the mixture resembles corn meal. This helps to prevent the filling from seeping through the bottom crust and sticking to the pan.
- Minimal handling is the key to keeping the crust from becoming too tough.
- Allowing the dough to rest for 10 to 15 minutes before baking will help prevent it from shrinking up in the oven.
- Egg washing the crust before baking will give you more color and shine.