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Crust: 2 Piecrusts or a 2-Crusted Pie




Source of Recipe


"Fearless Baking"


List of Ingredients




10 tablespoons (1 1/4 sticks) soft unsalted butter
8 tablespoons (1/2cup) soft vegetable shortening
2 cups unbleached all-purpose flour
2/3 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
7 to 8 tablespoons ice water

Recipe



Put the butter and shortening in bowl and beat with electric mixer on medium speed until blended and smooth, about 1 minute. Scrape mixture onto plastic wrap and form into 2 rectangles about 4 X 2 1/2 inches by 1 inch thick. Wrap in plastic and freeze at least 5 hours or overnight.
In a large bowl, stir to combine both flours, sugar, and salt. Set aside. Remove a frozen piece from freezer and holding with a clean dish towel to prevent warm hands from melting, grate over the large holes of a grater onto wax paper. Repeat process with second piece. (This may also be done in a food processor using the grating blade).
Immediately add the grated pieces to the flour mixture. Use a fork to stir the shortening into the flour until completely blended and looks crumbly, about 40 strokes. (You may use an electric mixer to combine, about 15 seconds, until it forms crumbs). Sprinkle 7 tablespoons ice water over mixture stirring with fork or electric mixer. Add additional water by teaspoonfuls, stirring just until there is no loose flour and dough holds together in clumps. Dough should feel cold.

Turn onto lightly floured surface. With the heel of your hand, push the dough down and forward against the rolling surface 6 or 7 times to form a smooth dough. Gather dough into a ball, press into 2 disk about 5 inches in diameter. This will make the dough easier to roll and it should feel soft and malleable, but not sticky. Wrap in plastic wrap and chill in refrigerator at least 30 minutes or as long as overnight. (At this point the dough can be wrapped in plastic wrap and heavy aluminum foil and frozen for up to 1 month.)
Unwrap dough from one disk and if it has become cold and hard, let it sit at room temperature until it is easy to roll. Roll dough on lightly floured surface with lightly floured rolling pin. Roll from center out into circle about 4 inches wider than bottom of pan, gently lifting and turning dough several times to prevent sticking. Dough should be about 1/8 inch thick. Repeat with other disk of dough.
Roll up the dough circle loosely over rolling pin and unroll into a Doughmakers pie pan. Press to fit pan, but don't stretch or pull. Trim edge to overhang 3/4 inch over edge of pan. To form a smooth edge, press about 1/2 inch of edge of dough under itself. For single crust pie, crimp edge of pie crust by pressing edge of dough between thumb and forefinger. Crimp about 5/8 inch dough at a time till you've crimped all the way around the pie crust. Repeat with other crust. Crusts are ready to be filled. For 2-crust pie, leave the bottom crust edge flat and not crimped. Fill with favorite filling then add top crust and crimp top and bottom crust together.


Cooking Instructions: Follow the baking directions on your favorite recipes for single crust pies and 2-crusted pies.
Comments: VARIATION: Piecrust can also be prepared by substituting cold whole-fat milk for water.