Radio Kitchen #919 - Pie Crust For Holiday Baking 12-7-10

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local-wypr-940281.mp3

For years Al has been struggling with one seemingly simple aspect of baking, and that is making a really good pie crust.  When it comes to the fillings, he's got that covered.  But making an ideal, light, flaky crust has been a fight.  But at long last, he seem so gotten it down pretty well.
Here's the recipe he's working with, with great success.   Al's Can't Miss Pie Crust Dough   Makes sufficient dough for a two crust 10 inch deep dish pie * 2 1/2 cups all-purpose flour, sifted * 1 1/4 tbs white sugar * 1 level tsp salt * 1/2 cup butter flavored shortening * 1/4 cup butter * 1 cup ice cold water * 2 tbs apple cider vinegar   1.  Chill the flour, shortening, butter, water and vinegar for at least two hours.  It's also a good idea to put you mixing bowl in the fridge as well.  Just before starting, wash your hands in cold water.
2.  Sift the dry ingredients together in a large mixing bowl.  Mix well. 3.  Cut the shortening and butter into small cubes.  Sprinkle these into the flour, and use a pastry cutter to work the fat into the flour.  When the fat appears to be well mixed in, use your fingers to feel through the flour, and work any large chunks of fat into the flour.  4.  Add the vinegar to the ice water, and pour it into the dough a little at a time.  Start with 4 tablespoons first, then add as necessary.  Use the pastry cutter again to work the dough, and as it starts to come together, use your hands to press it into bigger and bigger clumps.  Add water carefully and stop just when you start to get nice balls of dough forming. 5.  Scoop out about half the dough, and work it into a ball, kneading it just enough to get sufficient cohesion to hold together.  When you have both balls of dough formed wrap them in plastic wrap and refrigerate them for at least an hour. 6.  When ready to use, work the dough, still wrapped in plastic, until it begins to warm up, and can hold a flattened round shape.  Roll it out on a smooth, floured surface and lay it carefully onto your pie dish.  Repeat for the top.