Margaux says…
I’ve given a couple of lessons for making cake dough to friends in the past, and I’ve also had several requests to do it, so I thought I’d write a post to make cake crust. The term “easy as cake” isn’t as accurate, in my opinion, unless you’re well-trained in the art of cake crusting. I’ve been making cake since I was a kid, and I still think it’s complicated. So if your first pie crust doesn’t turn out exactly as you expected, don’t be discouraged! It takes practice.
I use a recipe from Joy of Cooking, Deluxe Butter Flaky Pastry Dough. I almost always use this recipe, unless I run out of butter… then I make a crust of Crisco. The butter crust has much more flavor and goes with anything from fruit cakes to custard. You can also use it as a sour crust. It’s all about the process… You have to be fast, and not work too much with the dough.
Aunt Suzy says
this crust sounds delicious and like something I need to try. I will ask Margaux to teach me a lesson next time I visit! I have used the Crisco bark recipe since I learned it with my mother many years ago. It has always served me well and the only variation I’ve done is to make it occasionally with lard, which makes a crust even better. I use this approach sparingly due to the lack of availability and that it is not so good for you! But then I could argue the same for 2 sticks of butter or Crisco. The cake crust, however, is good for the soul and what would life be like without cake?!!
Luxury butter flaky pastry dough
Make two 9-inch cake crusts, or two 9 1/2 or 10-inch cake crusts, or a covered cake crust
Using a rubber spatula, mix well in a large bowl:
2 1
/2 cups
all-purpose flour 1 teaspoon
white sugar or 1 tablespoon powdered sugar 1 teaspoon salt
Working quickly to prevent softening, Cut into 1/4-inch pieces: 1/
2
pound (2 sticks) cold unsalted
butter
Add butter to dry ingredients. Using a pastry blender or 2 knives, chop the butter into pea-sized pieces.
Add:
1/4 cup solid shortening
With a few quick strokes of the pastry blender [or two butter knives], cut the butter into large pieces and distribute it throughout the bowl. Continue chopping until the mixture resembles thick crumbs with a few pea-sized chunks. Do not let the mixture soften and start clumping together; It should remain dry and dusty.
Drizzle over flour and fat mixture:
1
/3 cup plus 1 tablespoon ice water
Cut with the blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. (This is where most people use their hands… I always use a spatula because your hands are hot and the butter will start melting immediately, which is NOT good.)
If the dumplings stick together, you’ve added enough water; if they don’t, spray on top:
1 to 2 tablespoons of ice
water
Cut into the water, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half on a thick, flat disc, and wrap it tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours, or up to 2 days before rolling. [Do not skip this step] The dough can also be hermetically wrapped and frozen for up to 6 months; Defrost completely before rolling.
For single dough cake:
Make half a recipe of fancy butter dough. Refrigerate the dough for at least 30 minutes. Spread the dough, then place it on a 9-inch cake plate, trim the edges so that it is about an inch or more protruding. Put cantilever underneath. Refrigerate for another 30 minutes. Meanwhile, preheat the oven to 400. Take the peel out of the cake and crimp the edges (or however you want it to look!). Line up with aluminum foil, making sure there is enough cantilever to cover the edges and fill it with cake weights (or rice or beans). Bake for 20 minutes, then carefully remove and remove the aluminum foil and weights. Pierce the bottom with a fork, then put it back in the oven for 5-10 minutes, until it is well browned.
