Rich Pastry For Custard Pies
Updated Nov. 3, 2022
- Total Time
- 15 minutes, plus 4 hours' chill
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups all-purpose flour
- ½teaspoon salt
- 9½tablespoons very cold, but not frozen, unsalted butter
- 1egg yolk, plus ice water, to equal ⅓ cup
Nutritional analysis per serving (1 servings)
1693 calories; 115 grams fat; 70 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 144 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 23 grams protein; 964 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flour and salt in the bowl of a food processor.
- Step 2
Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
- Step 3
Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
- Step 4
Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.
- This dough must be kept chilled, and be rolled and shaped quickly. Because of its richness, the pastry is too shrink-prone to work well for crusts baked empty.
Private Notes
Comments
I always use an egg in place of water in my pie crust. Inhibits gluten production. Add a bit of sugar for a fruit pie or not for a more savory pie. Easier to handle too.
Add 1/4 C sugar really helps the crust. An egg wash also enhances its beauty.
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