The Art of Perfect Pie Crust: A Tutorial on Shortening and Water

Creating a perfect pie crust is a fundamental skill for any baker, and when done right, it can elevate your pie to new heights. One of the most common and tried-and-true methods for making a delightful pie crust is by using shortening and water. In this detailed guide, we will walk you through the process of making a basic shortcrust pie crust, ensuring you achieve the best possible result.

Ingredients and Equipment

200 grams of plain white flour (all-purpose flour) 100 grams of white shortening (lard, butter, or margarine can be used as alternatives) 50 grams of cold water Food processor (optional) Baking sheet Parchment paper Rolling pin

Step-by-Step Guide to Making a Basic Shortcrust Pie Crust

Step 1: Combine Flour and Fat

The first step in making a shortcrust pie crust is to combine the flour and fat. Here, we will use a food processor as it is a more efficient method. However, the traditional technique using fingertips can also produce excellent results.

Place the 200 grams of plain white flour into the bowl of a food processor. Add the 100 grams of white shortening. Using the chopper/blender blade, pulse the food processor until the mixture resembles fine bread crumbs. This is crucial to achieve the right texture for flakiness. Alternatively, if using your hands, rub the shortening into the flour with your fingertips. Be sure to get every piece of flour coated with the fat, resulting in a crumb-like texture.

Step 2: Add Cold Water

The next step is to add the cold water, which brings the dough together. This is a delicate process as too much water can make the crust tough and chewy.

If using a food processor, stop the machine once the flour and shortening mixture is evenly moistened with the 50 grams of cold water. If using your hands, add the cold water gradually, mixing until the dough comes together. Be careful not to overwork the dough.

Step 3: Form the Dough

Now that the dough is formed, it's time to bring it together to form a cohesive ball.

Transfer the dough onto a lightly floured surface and use a table knife to bring the mixture together. This process can also be done by hand, but be gentle to avoid toughening the dough. Knead the dough as little as possible, just enough to form it into a round ball.

Step 4: Rest and Prepare for Rolling

Once the dough is formed into a ball, you need to rest it before rolling out. This step allows the gluten to relax, making the crust easier to roll and less likely to tear.

Wrap the dough ball in plastic wrap and let it rest for about 20 minutes in a cool place. When ready to roll, dust your work surface and the rolling pin with a light coating of flour. Roll the dough out to the desired size and thickness, preferably until it's about 1/8 inch thick.

Additional Tips for a Flaky, Perfect Pie Crust

To ensure the best result, here are some additional tips to keep in mind:

Keep everything cold. Cold ingredients are essential for a flaky crust. Ensure the shortening and water are cold, and handle the dough as little as possible to avoid warming it up. Avoid overworking the dough. Overworking can activate the gluten, leading to a tough crust. Work quickly and efficiently. Use a rolling pin and rolling mats. These tools can help achieve a more even and precise crust. Some bakers use a lamination technique for an even flakier crust, though this is more complex.

Conclusion

Making a shortcrust pie crust using shortening and water may seem daunting at first, but with the right technique and practice, you can achieve a professional-looking and tasting crust that will impress your family and friends.

Keywords

pie crust, shortening, water

References and Further Reading

If you would like to explore more information on pie crust techniques, consider checking out:

The Professional Pastry Chef by Bo Friberg Pies, Tarts, and Puff Pastry by Lady Meredith and E.M. Piff The Pie Society: The Guide to the Art of Excellence in Baking and Baking