Perfect Pie Crust

Making good piecrust is just needing to understand the details needed.

Hints:

*Maintain a cold temperature for flakiness and shape. Use iced water (without ice cubes), chilled four.

*Work the fat into four to create flour coated pellets.

*Handle dough as little as possible.

*The type of fat affects the type of crust shortening /lard make flakely crusts. Butter makes a crumpling crisp crust.

*Egg yolk adds richness and color Vinegar(acid) tenderizes the gluten. Sugar is used for tenderness and browning.

*Use pastry blender or hand mixer at low. Do not use food processor.

*Amount of liquid varies on the flour used. Use just enough to clump together.

*Use a heavy rolling pin.

*Roll out dough by staring in the middle and roll out. Turn a quarter of a inch each roll.


Single Pie Crust (9 to 10 -inch pie)

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup plus 1 tablespoon vegetable shortening, chilled and cut into 1/2-inch cubes.
3 tablespoons butter, chilled and cut into 1/2-inch cubes
1/4 cup ice cold water
1 large egg yolk
1/2 teaspoon cider or wine vinegar



Double Crust (9 to 10 inch pie)


2 1/4 cups all-purpose flour
1 1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup plus 1 tablespoon vegetable shortening, chilled and cut into 1/2-inch cubes.
5 tablespoons butter, chilled and cut into 1/2-inch cubes
1/2 cup ice cold water
1 large egg yolk
3/4 teaspoon cider or wine vinegar

In a large bowl mix the flour and salt until combined. Using a pastry blender rapidly cut in the shortening and butter until the mixture creates the consistency of coarse bread crumbs with some pea-sized pieces. Do not over blend.
In a measuring cup mix the water, egg yolks and vinegar. Tossing the flour mixture a fork gradually add the mixture. Mix well being sure to moisten the crumbs on the bottom of the bowl. Add enough liquid 1 tablespoon at a time to lump together. Dough should be moist but not wet and not crumbling.

Gather up the dough and wrap in wax paper. Refrigerate for at least one hour and up to 2 days.

Rolling out dough:

Sprinkle surface with flour. Place dough on surface and sprinkle some flour on top. Roll dough away from you. Turn dough a quarter of a turn. Roll out again from center.
Keep turning and rolling until dough is 13 inches in diameter. and 1/8 inch thick.
Fold dough into quarters and transfer to a pie pan. Unfold dough letting the extra fold over the sides.. Gently press dough into sides of pan. Trim dough to only 1/2 inch beyond edge of pan.

Fluke edge:

Use on hand to pinch the enough around the knuckle or findertip at 1 inch intervals. Cover and refrigerate until ready to use.

Double crust:

Put rolled dough in pan. Put colled filling. Roll out other ball into 10 to 12 inch circle.Fold dough in half. Put on top of filling and unfold. Press the two crust edges together to seal. Using kitchen scissors or knife cut dough to extend only 1/2 inch from pan. Fluke dough.