Half-And Half Pastry

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Servings: 1 Difficulty: Intermediate
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Flaky, versatile crust made with a blend of butter and shortening for perfect texture
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This classic pastry dough strikes the perfect balance between flakiness and tenderness. By combining the rich flavor of cold butter with the structural integrity of shortening, you get a crust that bakes up golden and crisp. It’s an essential foundation for pies, tarts, and hand pies. The recipe is straightforward, requiring just a few pantry staples and some patience with cold ingredients. Whether youâÂÂre baking a sweet fruit pie or a savory tart, this versatile dough holds up beautifully. ItâÂÂs a reliable, home-style approach to pastry that delivers professional results without complicated techniques.

Half-and Half Pastry recipe image
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Half-And Half Pastry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 365.5

Description

This classic pastry dough strikes the perfect balance between flakiness and tenderness. By combining the rich flavor of cold butter with the structural integrity of shortening, you get a crust that bakes up golden and crisp. It&# 226;ÂÂs an essential foundation for pies, tarts, and hand pies. The recipe is straightforward, requiring just a few pantry staples and some patience with cold ingredients. Whether youâÂÂre baking a sweet fruit pie or a savory tart, this versatile dough holds up beautifully. ItâÂÂs a reliable, home-style approach to pastry that delivers professional results without complicated techniques.

Ingredients

Directions

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt.
  2. Cut cold butter and shortening into small cubes and add them to the flour mixture.
  3. Using a pastry blender or two knives, cut the fat into the dry ingredients until the mixture resembles coarse meal with some pea-sized chunks remaining.
  4. Sprinkle 3 tablespoons of ice-cold water over the mixture, tossing gently with a fork to distribute the liquid.
  5. Continue adding remaining cold water, one tablespoon at a time, until the dough just begins to clump together when pressed.
  6. Gently gather the dough into a ball, being careful not to overwork it.
  7. Flatten the dough slightly into a disk with your hand.
  8. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes to chill thoroughly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 365.5kcal
% Daily Value *
Total Fat 15.6g24%
Saturated Fat 5.2g26%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 49.4g17%
Dietary Fiber 1.6g7%
Sugars 3.9g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep all ingredients, especially the butter, shortening, and water, as cold as possible to ensure a flaky crust.

Do not overmix the dough once water is added; stop as soon as it holds together to prevent toughness.

The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before rolling.

For a savory pie, omit the sugar.

Keywords: pastry, pie crust, flaky, butter, shortening, dough, baking, pie, crust, homemade, dessert, flour, classic, recipe, tender, golden, crisp, pastry dough, pie making, from scratch
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