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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Stir the water, vinegar, salt, sugar and weighed egg together. Mix in the softened butter until evenly combined.
- Sift the flour and cornstarch together. Add to the butter mixture and mix just until the dough holds together, without prolonged beating.
- Flatten into a disc, wrap well and refrigerate overnight. Keep refrigerated and use within 2 days, or freeze promptly for longer keeping.
- Let soften just enough to roll, then roll about 1/8 inch thick on a lightly floured surface. Line the chosen pan without stretching the pastry, trim and chill again until firm. Use with a fully specified filling recipe for the required assembly and baking method.
- If the filling calls for an empty shell to be baked first, place the lined pan on a baking sheet, line the chilled dough with parchment and pie weights, and bake at 375°F until the sides are set and the lining lifts cleanly, starting to check around 20 minutes. Remove the weights carefully and continue until dry and golden for a fully baked shell, or follow the filling recipe for a partial bake.
Notes
This recipe is the pastry component only; no pâté, meat filling or curing mixture is included.
The control represents one small dough batch, with no fixed shell count.
Do not taste raw dough.
