I bought the book (Duchess Bake Shop is an amazing bakery in Edmonton) so that I could make Ma a pastry that she’d raved about for Mother’s Day. First time on a recipe, I follow everything exactly, so instead of my go-to pastry, I made this one…and I think it’s my new favorite. Lots of butter, super fast to make and seems to work perfectly every time! (see photo of Peach Pie above!). But as with anything butter, you need to be quick and everything needs to be cold – I would measure the recipe into 4 balls for 2 full pies, or 3 balls if you only want single crusts. Final tip – if you’re going to make this, then get everything ready for 2 batches…you can’t double it (too hard on your mixer), but you can make one recipe right after the other and freeze a lot of beautiful pastry, without cleaning up twice – enjoy!
Pastry – Duchess
4 c. flour
1 c. butter, cubed and cold
1 c. vegetable shortening, cubed and cold (I used Crisco)
1 t. salt
1 c. ice water
Place the flour, butter, Crisco and salt into the bowl of your electric mixer and mix on low until the mixture breaks down into small chunks and looks dry – this should take 10 to 15 seconds – don’t over mix! Add the ice water all at once and mix on medium speed until the mix comes together into a dough, you’ll still see fat lumps.
Weigh and measure the dough into 4 balls for 2 full pies, or 3 balls if you only want single crusts and refrigerate for at least an hour before using. If the dough isn’t super cold, and if the inside of your pie isn’t ready to go, you may have a tough time assembling your pie…but please plan for the chilling time – it’s so worth it! I froze most of mine and left it in the fridge overnight to thaw so that it was ready to go the day I needed it.