I just tried a new pie crust recipe today and I have to say that this might be 'the one' for me from here on. It turned out really nicely though I skipped one step and failed to take note of another which I'll share below so you will be informed, but this really turned out just lovely. It was light, golden and flaky. I used it to top Chicken Pot Pie today. I'm curious to see how this works as the bottom of a pie in future.
The recipe is unusual in that they call for both shortening and butter. I've seen recipes that called for one or the other but never both. In going back later to the front of the chapter on Pie & Tarts, I found this explanation: The single most important factor in the quest for tender pastry is the fat. Butter gives a dough rich flavor, crispness and color; vegetable shortening makes it flaky. We use butter and shortening to give piecrust the best qualities of each. To keep fat in the dough chilled and firm, use ice water to bring the ingredients together. And be sure both the butter and the shortening are well chilled. (I failed to chill my shortening). The pieces of fat should hold their shape. The kitchen should be cool, too. If you must make pie on a hot day, chill the flour.
I have to laugh over that last line, ' if you must make pie on a hot day...'. It's almost like a warning against even trying isn't it? My second thought was that it would be ideal to have pastry pre-made and chilled in the fridge or keep a few disks in the freezer to take out and thaw to use. You'd naturally want to thaw it in the fridge to insure it stayed properly cool on those hot days.
Pastry Dough for 1-Crust Pie
Chilling pie dough before baking helps it retain its shape.
1 1/4 cups flour
1/2 teaspoons salt
4 tablespoons cold butter or margarine, cut into pieces.
2 tablespoons shortening (remember this too should be cold)
3-5 tablespoons ice water
In large bowl whisk flour and salt. With a pastry blender (two knives or a fork) cut in butter and shortening until mixture resembles coarse crumbs.
Sprinkle in ice water, 1 tablespoon at a time, mixing lightly after each addition, until dough is just moist enough to hold together.
Shape into a dish; wrap in plastic wrap. Refrigerate at least 30 minutes or overnight. (If chilled overnight allow to stand at room temperature for at least 30 minutes prior to rolling out.)
On lightly floured surface, roll into a 12-inch round.
Refrigerate or freeze until firm. Fill and bake as directed in your pie recipe. Makes one 9-inch crust.
My notes: I didn't read that the shortening should be chilled. It was fairly cool in my kitchen today, so the shortening was fairly firm anyway.
I use my KitchenAid mixer and the paddle to cut in the shortening and stop immediately when there are no big lumps, and the crumbs look coarse.
I've always struggled with knowing just how much water to add to get pastry to the right consistency. I did add the water in one tablespoon increments. Today it took 4.5 and I literally stopped the very moment the dough started to come together in one ball. It will still be slightly crumbly, but will hold together once you start forming it into a disc.
