The Perfect Pie Crust Makes a two crust pie. *Can be doubled and tripled, just cut down the egg yolk and vinegar by 1/3 to 1/2 2 C. All purpose flour 3/4 t. Salt 8 T. Butter (margarine is too soft, even when its cold) 3 T. Shortening (from the refrigerator) 1 Lg. Egg Yolk (whole egg add to much liquid and fat in yolk adds richness) 3 T. Ice Cold Water (as cold as possible) 1 T. White Vinegar (I like cider) Preheat oven to 475 F The mixing of the flour and fat can be done by hand, but I prefer using my mixer at lowest speed. If using hands, wear gloves to keep butter away from heat of hands. DO NOT USE FOOD PROCESSOR. Its much to hard to be exact and it can be more trouble than its worth to the beginner. 1. Blend flour, salt and butter until the butter lumps are pearl size. Add Shortening and blend until butter is pea size. The shortening will blend very quickly and be soft (even though its very cold). 2. Mix yolk, ice water and vinegar together. Make sure the egg is whisked so that there is no separation of liquids. 3. With the mixer on the lowest speed, or strong spoon (not a rubber spatula unless its one of those spoonulas (yes that's what they call 'em here). Its important to be able to stir once the dough starts getting stiff. Its O.K. to switch to your hands as long as you do not kneed, just mix. The dough will probably not use all of the liquid; that's just fine. The trick is getting the dough a bit moister then you actually want it to be. Its preferable that the dough be sticky. It must still hold its shape when handled. To much liquid and it will be a difficult to roll out, no matter how much flour you use. At this point split the dough into two discs, one just a bit bigger than the other and wrap in plastic wrap. The large one is the bottom crust and the smaller the top. Let the dough sit in the refrigerator for at least and hour and up to three days. This step does two things. 1. It gets all of the ingredients the same temperature (very cold) 2. It give the gluten a chance to develop. This will help make the crust strong while still staying flaky. If the gluten does not develop you end up with a short crust instead of a medium to long crust (short, medium and long are describing the size of the flake) 4. After the hour is up take out the biggest disk and let it sit on the counter for about 10 minutes. This will make it easier to work with. Roll out the disc into a bottom crust using what ever method you are comfortable. Place the crust in the pie pan leaving about 1/2" of dough handing over the edge of the pan. Put the bottom crust in the freezer for ten minutes while you prepare the filling. 5. Once the filling is made and in the bottom crust, take out the smaller disc and repeat step four but put the crust on top of the filling. Cut the crust so that it comes just to the edge of the pan. Using either water or egg diluted with water, moisten the edge of the top pie crust. Fold extra bottom crust over the edge of the top crust, pressing lightly to hold. Once this is done you can style the edge crust anyway you like. I use my thumb and the next two fingers to form a "V". Thumb on the out side pushing in so that an indentation is formed. Do this around the whole edge. 6. Before cutting slits in crust, brush the top with either milk or egg mixed with water. I prefer the egg. The natural sugars in the milk can cause the crust to become too brown too quickly. Egg seems to bake in a more even tone with out over cooking. Cut slits for steam vents. Put the pie back into the freezer for 15 or 20 minutes. The crust must be as cold as possible before going into the oven. Its O.K. if the crust is stiff and frozen, but don't freeze the whole pie. 7. Place the pie in the pre-heated oven.. Make sure it has reached it full temperature. Bake for 15 minutes at 475. Move the temperature of the oven down to 425 and bake for about 1/2 hour. If using a crumb crust take temperature down to 350 and bake for same amount of time. See, I told you that was easy. Just mix, refrigerate, roll, freeze, fill, freeze and bake. (oh Yeah! eat too)
