Chez Panisse Pastry Crust

This renowned pastry crust, inspired by the famous Berkeley restaurant, delivers an incredibly flaky and tender texture that holds up beautifully to both sweet fruit fillings and savory custards. The secret lies in the combination of salted and unsalted butter along with vegetable shortening, which creates a rich, buttery flavor while maintaining structural integrity. The dough requires a long chill time to allow the flour to hydrate fully and the gluten to relax, ensuring the crust doesn't shrink during baking. It is an essential foundation for any serious pie baker, offering a crisp, shatteringly flaky bite that elevates any filling. Perfect for holiday gatherings, Sunday dinners, or whenever you want a professional-quality pie shell from scratch.

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 846.1

Dietary: Vegetarian

Description

This renowned pastry crust, inspired by the famous Berkeley restaurant, delivers an incredibly flaky and tender texture that holds up beautifully to both sweet fruit fillings and savory custards. The secret lies in the combination of salted and unsalted butter along with vegetable shortening, which creates a rich, buttery flavor while maintaining structural integrity. The dough requires a long chill time to allow the flour to hydrate fully and the gluten to relax, ensuring the crust doesn't shrink during baking. It is an essential foundation for any serious pie baker, offering a crisp, shatteringly flaky bite that elevates any filling. Perfect for holiday gatherings, Sunday dinners, or whenever you want a professional-quality pie shell from scratch.

Ingredients

2 cup Unbleached all-purpose flour
3/8 teaspoon Salt
1/8 teaspoon Sugar
5 tablespoon Cold salted butter
6 1/2 tablespoon Cold unsalted butter
3 tablespoon Vegetable shortening
3 tablespoon Ice water; plus
1 teaspoon Ice water

Directions

1
In a large bowl, whisk together the flour, salt, and sugar.
2
Cut the cold salted butter into 1/3-inch pieces and quickly cut it into the flour mixture using a pastry blender or your fingers until it resembles coarse cornmeal.
3
Add the cold unsalted butter and vegetable shortening, cutting them into the mixture until the fat pieces are about 1/8- to 1/4-inch in diameter.
4
Sprinkle 3 tablespoons of ice water over the mixture, tossing lightly with a fork to moisten evenly.
5
Add the remaining 1 teaspoon of ice water if needed to help the dough hold together.
6
Stir gently with the fork until the dough forms small lumps and no dry flour remains.
7
Divide the dough in half and gently press each half into a ball, being careful not to knead.
8
Wrap each ball tightly in plastic wrap and refrigerate for at least 4 hours to allow the gluten to relax.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 846.1kcal

% Daily Value *
Total Fat 47.4g73%
Saturated Fat 26.1g131%
Cholesterol 92.7mg31%
Sodium 1951.6mg82%
Total Carbohydrate 91.4g31%
Dietary Fiber 3.2g13%
Sugars 0.6g
Protein 12.4g25%

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

Keywords: pastry, crust, pie, flaky, butter, dough, shortening, chill, homemade, classic, chez panisse, all-purpose flour, baking, vegetarian, pie shell, dessert base

Read it online: https://www.chefs-mate.com/recipe/chez-panisse-pastry-crust/