Posted 11:38 pm Wednesday, November 21, 2012
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Correction Julia Child Pie Dough
There was an error in this recipe which originally ran on November 14.
Julia Child Pie Dough
1 1/2 cups all-purpose flour
1/2 cup cake or pastry flour
1 teaspoon salt
1 1/2 sticks chilled unsalted butter, diced
4 tablespoons chilled shortening
1/2 cup ice water, plus droplets more if needed
Drop the flour, salt, and butter into the bowl of a food processor fitted with a steel blade. Pulse five or six times in 1/2 second bursts to break up the butter. Then add the shortening, turn on the machine, and immediately pour in the ice water, pulsing two to three times. Remove cover and check dough. It should look like a mass of smallish lumps and just barely hold in a mass when a handful is pressed together. If too dry, pulse in droplets of water. Turn dough out onto your work surface and with the heel of your hand rapidly and roughly push egg-size blobs out in front of you in 6-inch smears. Gather the dough into a relatively smooth, flat round; wrap in plastic, and refrigerate at least two hours (or up to 2 days), or you may freeze for several months. For sweet dough cut the salt down to 1/4 teaspoon and include 2 tablespoons sugar.
