James Beard's Pastry Dough
Author and Educator
James Beard's basic pastry dough for a sweet or savory pie.
One two-crust pie or two pie shells
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup butter or 1/3 cup butter and 1/3 cup vegetable shortening
- Ice water
Sift the flour and salt onto a pastry board. Make a well in the flour and add the butter and shortening, cut into small pieces. Cut with two knives or blend with fingertips until flour is mealy and the size of small peas. Add just enough ice water to make the flour and shortening form a firm ball. Chill for at least 30 minutes before rolling.