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ALL BUTTER CRUST AND BLUEBERRIES.
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Follow directions as for the All Butter Crust, but with the above ingredients.
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Include the ground almonds in with the flour and the salt and sugar in step 2 above.
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To Pre-Bake a Pie Crust.
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If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling.
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Note that you will need to make only a half recipe if you are only doing a bottom crust.
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Freeze the crust it for at least a half hour, until chilled.
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This is an important step in pre-baking.
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Otherwise the crust will slip down the sides.
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Preheat your oven to 350F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil.
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Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
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Bake with weights for 20 minutes.
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Remove from oven, cool a few minutes and carefully remove pie weights.
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Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
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Cool completely before filling.
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You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
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COMBO OF BUTTER AND SHORTENING CRUST.
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1 Mix flour, salt, and sugar in a food processor fitted with a steel blade.
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Scatter butter pieces over flour mixture.
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Toss to coat the butter with a little of the flour.
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Cut butter into the flour mixture with 5 one second pulses.
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Add shortening (a tablespoonful at a time, not one big hunk of shortening) and cut into mixture with about 4 more one second pulses.
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The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
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Turn mixture into a mixing bowl.
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2 Sprinkle 6 tablespoons of ice water over flour mixture.
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Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
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Add up to 2 more tablespoons of ice water if the dough will not come together.
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Do not over-knead the dough!
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Divide the dough into 2 balls and flatten each into 4 inch wide disks.
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Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
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3 After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll.
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If it is too stiff, you may need to let it sit for 10 minutes at room temperature before rolling.
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Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough.
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(We use a Tupperware pastry sheet that has the pie circles already marked.)
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Using a rolling pin, apply light pressure while rolling outwards from the center.
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Every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface.
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You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
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4 When the dough has reached the right size, gently fold it in half and then in half again.
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Lift up the dough and place the folded point of the dough in the exact center of your pie dish.
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Gently unfold.
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Lift the edge of the dough with one hand while easing the pastry along the bottom of the dish with the other hand.
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Do not stretch the dough.
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5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish.
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Tuck the overhang underneath itself along the edge of the pie dish.
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Use the tines of a fork to crimple the edge of the pie crust.
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5b If you are making a double crust pie, roll out the second disk of dough.
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Use a pastry scraper to help gently roll the dough around the rolling pin.
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Unroll the dough from the rolling pin over the fruit-filled pie, centering the dough correctly on the pie.
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Use a kitchen scissors to trim the overhang to an inch over.
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Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
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Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
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6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.
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Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
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EGG WASH.
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Blend blueberries with egg mix then brush on pie for blue coating.
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APPLE PIE.
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For the Pastry.
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1.
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Whisk the flour, salt and sugar together in a large bowl.
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Using a standard box or potato grater, grate the frozen butter into the flour and toss lightly with your fingers until it is thoroughly combined.
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2.
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Sprinkle in ice water and mix with your fingers until the dough comes together in a ball.
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Divide it into two pieces, making sure one half is slightly larger than the other.
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Wrap in plastic wrap, flatten and chill for at least 30 minutes or even overnight.
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Resting will help tenderize the pastry and make it easier to roll.
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3.
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Remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable.
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Lightly flour your hands, the rolling pin, your work surface and the dough.
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4.
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Roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish.
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Transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.
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5.
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Preheat your oven to 375 degrees.
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For the Filling.
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1.
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Toss the apples with the brown sugar, cinnamon and flour.
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Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie.
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Roll and crimp the edges of the dough together, tightly sealing them.
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Poke a few vent holes into the top of the pie and place on the bottom rack of oven.
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Bake for 1 hour, until the crust is golden and juices are bubbling.
