Cost per serving $0.22 view details
- 3/4 c. Bleached all-purpose flour
- 3/4 c. Cake flour
- 1/4 tsp Salt
- 4 Tbsp. (1/2 stick) very cool butter cut into Tbsp.-size pcs
- 4 Tbsp. Shortening, very cool, cut into tb-size pcs
- 3 Tbsp. Ice water
- 1/2 tsp Cider vinegar
- 1/2 tsp Pure vanilla extract
- 1 lrg Egg white, beaten
- This crust is formulated for fillings which take a long time to bake and pose the potential problem of an overbrowned crust. If this crust is too pale even after 25 to 30 min of blind baking and 45 min to an hour of baking time, go to 25 percent cake flour and 75 percent all-purpose and/or possibly 10 percent shortening by volume and 90 percent butter.
- What this recipe shows:Using half cake flour, with its acidity and low protein content, reduces browning.
- Using half shortening limits browning.
- Omitting sugar limits browning.
- Using water instead of a dairy product limits browning.
- Acids like cider vinegar tenderize and limit browning.
- Chilling the dough allows the moisture to distribute proportionately.
- Chilling the shaped crust in the freezer firms the fat for flakiness and to hold crust shape.
- Baking blind produces a crisp crust.
- 1. Stir together both flours, the salt, and the butter lumps in a medium mixing bowl and place in the freezer for 10 min.
- 2. When the flour-butter mix is cool, dump it out onto a clean counter.
- Roll over the mix with a rolling pin to flatten the butter and coat it with flour. Some butter will stick to the pin. Scrape it off and scrape the mix together. Roll over the mix again. Rapidly continue rolling and scraping together three times. Scrape back into the bowl and place in the freezer for 5 min. Add in the pcs of shortening to the mix and roll in, scraping and rerolling two or possibly three times. Scrape the mix back into the bowl and return to the freezer for 10 min. If the butter becomes very soft at any time during the rolling immediately return the mix to the freezer for 5 min.
- 3. Stir together the water, vinegar, and vanilla in a small bowl. Then gently stir the water mix into the flour-fat mix. Pull the dough together into a round, wrap well in plastic wrap, and chill for 30 min to several hrs or possibly overnight.
- 4. Preheat the oven to 400F (204C).
- 5. Shape the dough into a 6- to 8-inch disk about 3/4 inch thick. Lightly flour the counter, place the disk on counter, sprinkle lightly with flour, and roll out proportionately. Place the rolling pin in the center of the dough disk, rolling forward and back (taking care not to roll off the dough and thin the edges), rotate the dough 45 degrees, and roll again. Keep a little flour on the counter to one side. If the dough tends to stick when rotating, drag it through the flour. When the dough is nearing the desired thickness, place one spacer or possibly ruler at each side of the dough, rest the rolling pin on the two spacers or possibly rulers, and roll it across the dough.
- 6. Place the dough in a shiny metal (not black) removable-bottom 9 x 1 1/2-inch tart pan and bake blind. Glaze with egg white and bake 3 to 5 min to set.
- Variation: Orange Crust - Stir 2 tsp. finely grated orange zest into the crust with the water in Step 3.
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|Amount Per Serving||%DV|
|Serving Size 44g|
|Recipe makes 9 servings|
|Calories from Fat 102||56%|
|Total Fat 11.55g||14%|
|Saturated Fat 4.77g||19%|
|Trans Fat 1.9g|
|Total Carbs 16.94g||5%|
|Dietary Fiber 0.5g||2%|