Page 38 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Hand Pie Dough

- - , -
, . It translates well to both sweet and
savory, baked and fried.

all-purpose flour, cold 2 cups 250 g

baking powder 1 teaspoon 5 g
salt ½ teaspoon 3 g

vegetable shortening, frozen 3 tablespoons 40 g

unsalted butter, cut into 2 tablespoons 30 g
small pieces and chilled

milk ½ cup 120 ml
sweetened condensed milk ¼ cup 60 ml

1
. In a food processor, pulse together the flour, baking powder, and
salt.

2
. Add the shortening and butter. Pulse until the mixture resembles
cornmeal.

3
. Whisk together the milk and condensed milk.

4
. With the processor running, slowly add the milk mixture and
continue to pulse until the dough just comes together.

5
. Turn the dough out onto a large piece of plastic wrap. Use the
plastic wrap to turn the dough over a few times, until it no longer
has dry bits of flour visible and is smooth. It’s important that the
dough be rather smooth; otherwise, when you roll it out for your

crust, the dough will crack.
6

. Wrap the dough in the plastic wrap and let it rest in the refrigerator
for at least 20 minutes before using.