Directions: |
Directions:Mix flour, sugar and salt in a food processor fitted with a metal blade or in a large bowl. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses on the machine or with a pastry blender. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, but with some butter bits no larger than small peas - this will take about 4 more 1-second pulses on the machine. If using a food processor, turn mixture into medium bowl.
Sprinkle 3 Tbsp of ice water over mixture. With a fork, lightly mix dough until it begins to stick together, adding up to 2 Tbsp more ice water. Divide dough in half and shape 2 balls, one slightly larger than the other, then flatten them into 4-inch wide discs. Wrap in plastic (or waxed paper) and refrigerate for 30 minutes before rolling.
To roll out the bottom crust: Roll larger half out on a lightly floured surface or between 2 sheets of floured wax paper to a 12-inch circle about 1/8-inch thick. Loosen dough from surface (carefully with cake spatula); fold into quarters and transfer to a 9-inch glass pie pan. Unfold and gently ease dough into pan being careful not to stretch it. Trim edges with knife, leaving a 1-inch overhang. Patch any holes or tears with scraps of dough.
For double-crust pie: Roll out remaining dough half until it is a little larger than the pie. Brush off flour and lay on top of filled pie. Press top and bottom crust edges together; trim. Using thump and forefinger, flute edge. Cut several small steam vents in top of pie to allow steam to escape.
Always chill the empty pie shell before filling and baking. This firms the butter so it doesn't spread as much and relaxes the dough for a tender shell that is more impervious to fruit juices. |
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