Flaky Pie Pastry
Makes 1 double-crust 9-inch pie
2 cups sifted all-purpose flour
1/2 cup cake flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled vegetable shortening, cut into small pieces
5 to 6 tablespoons ice water
Sift together flours, sugar and salt in a large mixing bowl. Add the
butter and shortening and toss to coat the fats with flour.
Using a pastry blender, cut fats into flour until the mixture resembles
coarse meal with some pea-size particles. Position your hand at the far
side of the bowl. Draw blender toward center while scraping it along
bottom of the bowl. Rotate bowl with your free hand to keep pastry blender
in the same position. Do not turn or twist your wrist or the crumbs will
become too sticky. Scrape blender clean occasionally. Break up larger
particles of fat by pressing blender straight down on them.
Add ice water, 1 tablespoon at a time, drizzling it around the rim of the
bowl. Use a kitchen fork to push the mixture toward the center with each
addition. Do this around the entire bowl. As more water is added, clumps
of dough will begin to form, becoming larger with each addition. Add final
tablespoon of water, a teaspoon at a time. Now feel dough with your hand;
it should feel cool and slightly moist.
To determine if mixture has enough water, gather some in your hand and
press it against the bowl to see if it will hold together. If not, add
more water sparingly, about 1 teaspoon at a time, adding only enough for
it to form a mass. Too much liquid and/or overworking the dough will
toughen it.
With floured hands, press dough against the side of the bowl, separating
into 2 balls. All of the crumbs should adhere to the balls and clean the
bowl. If not, add a few drops of water. Flatten the balls into two 4- to
5-inch-wide disks. Dust disks generously with flour, then score with the
side of your hand to relax the gluten. Cover with plastic wrap. Chill 30
minutes or longer before using.
Note: The dough will keep for up to 3 days in the refrigerator or 6 months
in the freezer. To thaw, remove from freezer to refrigerator. Thaw
overnight
or at least 12 hours.
Quoted message said:From "Great Pies & [censored]" by Carole Walter
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