Recipe: "Mealy" Double-Crust Pie Dough

Recipe by Elizebett Rocha Bento Eslinger

I teach this recipe in my pastry classes, and it's been a student favorite! Buttery, flaky, and easy to put together (and roll out): this is my "go-to" for anyone new to baking pies. 

While the name is sort of unappealing, beautifully cooked “mealy” pastry melts in the mouth after it’s cooked. To achieve the “short” texture, the fat is worked into the flour until the mixture resembles coarse bread crumbs. This allows the flour to resist liquid (and the dreaded soggy bottom!) and prevent gluten development (i.e. tough pastry!).

You'll end up with 2 rounds of dough that you can use immediately or wrap up well and freeze for up to 3 months (then allow to thaw in the fridge before using).

Note: you can also use a food processor to mix together the ingredients in steps 1-3. You’ll then need to transfer the flour/butter mixture to a bowl for step 4.

Ingredients

• 325 g (~2 ½ cups) all-purpose unbleached flour (with extra for rolling out dough)
• 30 g (~2 tbsp) granulated sugar
• ¾ tsp table salt
• 50 g (~4 tbsp) cold vegetable shortening, cubed
• 113 g (~8 tbsp) cold unsalted butter, cubed
• 4 to 8 tbsp ice cold water

Directions - Making the Dough

1. Whisk together the dry ingredients in a large bowl.
2. Add the cubed shortening to the flour mixture, and then use a pastry cutter (or two butter knives or your fingertips) to quickly cut down and incorporate the fat pieces. 
3. Add the unsalted butter to the flour mixture, and continue to use a pastry cutter (or two knives or your fingertips) to cut down the butter, until it resembles the texture of coarse bread crumbs or cornmeal.
4. Add 4 tbsp of the ice water and mix the dough to start to bring it together (note: using your fingertips, you can better gauge the stickiness of the dough). If it doesn’t come together, add more ice water, ½ tbsp at a time, until the dough starts to come together. Using your fingertips, bring the dough together into a ball. You don’t want too much water in your dough. The dough should easily hold together in a ball, but it shouldn’t be sticky to the touch.
5. Cut the dough in half (about 275-300g per half) and press each half into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

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