Read Online Pie and Pastry Bible by Rose Levy Beranbaum - Free Book Online Page A
Authors: Rose Levy Beranbaum
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half at this point.)
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. This dough will be very flaky, but if you adore flakiness, fold the dough in thirds like a business letter between two sheets of plastic wrap or on a pastry cloth with a rolling pin sleeve; chill briefly, well covered, if the dough begins to soften.
Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third—use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.) (If you used solidly frozen shortening and worked quickly, you may be able to roll it out immediately, but be sure to rest the shell for at least an hour before baking to prevent shrinkage.)
PASTRY FOR A 9-INCH PIE SHELL MAKES: 12.5 OUNCES/356 GRAMS
INGREDIENTS
MEASURE
WEIGHT
VOLUME
OUNCES
GRAMS
solid vegetable shortening, cold
8 tablespoons
3.3 ounces
95 grams
bleached all-purpose flour
1cups (dip and sweep method)
6.5 ounces
184 grams
salt
½ teaspoon
•
•
ice water
5 tablespoons + 1 teaspoon
2.75 ounces
78 grams
PASTRY FOR A 9-INCH LATTICE PIE,
A 9-INCH DEEP-DISH PIE,
A 9½- TO 10- BY 1-INCH TART SHELL,
OR A 10-INCH PIE SHELL MAKES: 14 OUNCES/400 GRAMS
INGREDIENTS
MEASURE
WEIGHT
VOLUME
OUNCES
GRAMS
solid vegetable shortening, cold
9 tablespoons
3.75 ounces
107 grams
bleached all-purpose flour
1½ cups (dip and sweep method)
7.5 ounces
214 grams
salt
½ teaspoon
•
•
ice water
6 tablespoons
approx. 3 ounces
88 grams
PASTRY FOR A TWO-CRUST 9-INCH PIE MAKES: 22 OUNCES/623 GRAMS
INGREDIENTS
MEASURE
WEIGHT
VOLUME
OUNCES
GRAMS
solid vegetable shortening, cold
14 tablespoons
5.75 ounces
167 grams
bleached all-purpose flour
2¼ cups (dip and sweep method)
11.25 ounces
320 grams
salt
¾ teaspoon
•
•
ice water
9 tablespoons + 1 teaspoon
approx. 4.75 ounces
138 grams
HAND METHOD
Place a medium mixing bowl in the freezer to chill.
Cut the shortening into small (about ¾-inch) cubes. (This is easiest to do if using the shortening sticks and chilling them first.) Wrap them in plastic wrap and refrigerate them for at least 30 minutes.
Place the flour and salt in a reclosable gallon-size freezer bag and whisk to combine. Add the shortening cubes, expel any air, and close the bag. Use a rolling pin to press the shortening into the flour into large thin flakes. Place the bag in the freezer for at least 10 minutes or until very firm.
Empty the mixture into the cold bowl, using a rubber spatula to scrape the dough from the sides of the bag. Set the bag aside. Sprinkle the mixture with the water, tossing lightly with a rubber spatula. There will be mostly big loose clumps, but there will still be a little dry flour.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. This dough will be very flaky, but if you adore flakiness, fold the dough in thirds like a business letter between two sheets of plastic wrap or on a pastry cloth with a rolling pin sleeve; chill briefly, well covered, if the dough begins to soften.
Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third—use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
VARIATION
HALF-BUTTER, HALF-SHORTENING PIE CRUST If you love the flavor of butter but want the advantage of shortening for a more attractively
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. This dough will be very flaky, but if you adore flakiness, fold the dough in thirds like a business letter between two sheets of plastic wrap or on a pastry cloth with a rolling pin sleeve; chill briefly, well covered, if the dough begins to soften.
Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third—use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.) (If you used solidly frozen shortening and worked quickly, you may be able to roll it out immediately, but be sure to rest the shell for at least an hour before baking to prevent shrinkage.)
PASTRY FOR A 9-INCH PIE SHELL MAKES: 12.5 OUNCES/356 GRAMS
INGREDIENTS
MEASURE
WEIGHT
VOLUME
OUNCES
GRAMS
solid vegetable shortening, cold
8 tablespoons
3.3 ounces
95 grams
bleached all-purpose flour
1cups (dip and sweep method)
6.5 ounces
184 grams
salt
½ teaspoon
•
•
ice water
5 tablespoons + 1 teaspoon
2.75 ounces
78 grams
PASTRY FOR A 9-INCH LATTICE PIE,
A 9-INCH DEEP-DISH PIE,
A 9½- TO 10- BY 1-INCH TART SHELL,
OR A 10-INCH PIE SHELL MAKES: 14 OUNCES/400 GRAMS
INGREDIENTS
MEASURE
WEIGHT
VOLUME
OUNCES
GRAMS
solid vegetable shortening, cold
9 tablespoons
3.75 ounces
107 grams
bleached all-purpose flour
1½ cups (dip and sweep method)
7.5 ounces
214 grams
salt
½ teaspoon
•
•
ice water
6 tablespoons
approx. 3 ounces
88 grams
PASTRY FOR A TWO-CRUST 9-INCH PIE MAKES: 22 OUNCES/623 GRAMS
INGREDIENTS
MEASURE
WEIGHT
VOLUME
OUNCES
GRAMS
solid vegetable shortening, cold
14 tablespoons
5.75 ounces
167 grams
bleached all-purpose flour
2¼ cups (dip and sweep method)
11.25 ounces
320 grams
salt
¾ teaspoon
•
•
ice water
9 tablespoons + 1 teaspoon
approx. 4.75 ounces
138 grams
HAND METHOD
Place a medium mixing bowl in the freezer to chill.
Cut the shortening into small (about ¾-inch) cubes. (This is easiest to do if using the shortening sticks and chilling them first.) Wrap them in plastic wrap and refrigerate them for at least 30 minutes.
Place the flour and salt in a reclosable gallon-size freezer bag and whisk to combine. Add the shortening cubes, expel any air, and close the bag. Use a rolling pin to press the shortening into the flour into large thin flakes. Place the bag in the freezer for at least 10 minutes or until very firm.
Empty the mixture into the cold bowl, using a rubber spatula to scrape the dough from the sides of the bag. Set the bag aside. Sprinkle the mixture with the water, tossing lightly with a rubber spatula. There will be mostly big loose clumps, but there will still be a little dry flour.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. This dough will be very flaky, but if you adore flakiness, fold the dough in thirds like a business letter between two sheets of plastic wrap or on a pastry cloth with a rolling pin sleeve; chill briefly, well covered, if the dough begins to soften.
Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third—use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
VARIATION
HALF-BUTTER, HALF-SHORTENING PIE CRUST If you love the flavor of butter but want the advantage of shortening for a more attractively
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