This is dedicated to my friend Didi. There was a time 25 yrs ago that I made a decent pie crust. Then I started making decorated cakes and got away from making pies. For some reason I have not been able to make a nice flakey crust for a long time, They always came out tough..no matter which recipe I try. I resorted to the frozen or refrigerated ones, which are good and served the purpose. This Thanksgiving I was making 2 apple pies in 9.5" pyrex pans and needed the crust to fit..I decided to try making my own again. I read alot of recipes in JAP, combined a few of them and created my own. Enjo
I couldn't find my pastry blender since I haven't used it in a long time. I have done the food processor method and ended up with tough crust. I think it got over processed. So I decided to use my Kitchen Aid stand mixer with the wire whip attachment. It worked great and I felt I had more control over the size the shortening and butter got.
Measure flours, salt & sugar into mixer bowl and chill in fridge along with the whip and the shortening & butter. Meanwhile, beat eggs and vinegar together well and set aside. Make ice water so it is ready to add last to form the dough.
Put bowl on mixer and mix on low to incorcorate the salt and sugar. Add the chilled shortening and butter cubes and continue to mix on low until the mixture looks like cornmeal with larger pea sized bits in it. Be sure to stop and scrape bowl down a few times. Add egg mixture and some of the ice water and mix until dough starts to form. Remove from mixer and stir in more water if necessary to make dough come together. Do not overmix. Form into 5-8 balls of dough, depending on pie pan size. Flatten on wax paper, wrap and chill until ready to roll out.
When ready to roll out crust, flour surface and rolling pin. Start in the middle and roll outwards in all directions, turning crust as it gets flatter so it won't stick. When crust is evenly flat and desired size(2" larger than pie pan) place rolling pin on edge and roll crust up onto it. Starting on one side of pan unroll crust into pan. Ease crust into bottom so as not to stretch it. Trim crust to edge of pie pan. Fill with desired filling. Brush a little water on edge of bottom crust so top one will adhere to it. Roll out top crust and place over filling the same way as the bottom. Trim crust and fold under the bottom crust. Crimp edges. Vent, brush with milk or cream and sprinkle with sugar to make crust shiney when baked. Add foil strips around edges of crust to prevent overbrowning and bake your pie.