American Pie Dough for Fruit Pies
For one 9-inch pie with double crust
NOTE: Apple and summer fruit pies require a top and bottom
crust. Follow figures 1, 2, 3, 4 and 5 to roll out the bottom crust and fit it
into the pie plate. Refrigerate pie plate with bottom crust,
prepare filling, place filling in pie plate, and then proceed as
directed in figures 6, 7, 8, 9, 10 and 11 to complete the top crust. To make a
lattice top, see figures 12, 13, 14 and 15.
21/2 cups all-purpose flour, plus extra for dusting dough and work surface
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
8 tablespoons all-vegetable shortening, chilled
6–8 tablespoons ice water
INSTRUCTIONS:
1. Pulse flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoon more ice water if it will not come together. Divide dough into two balls and flatten each into 4-inch-wide disk. Dust disks lightly with flour, wrap each in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
VARIATION:
Firm American Pie Dough for Decorative Edging
This crust has less flavor and a firmer texture than the master recipe, but decorative edging will hold up in the oven.
Follow recipe for American Pie Dough for Fruit Pies, using just 8 tablespoons butter and 6 tablespoons shortening. Reduce ice water to about 5 tablespoons.