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1
In a large bowl, mix the flour, sugar, and salt until combined.
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2
Using a pastry blender, rapidly cut the shortening and butter into the flour mixture until it is the consistency of coarse bread crumbs with some pea-sized pieces.
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3
Do not blend to a fine cornmeal-like consistency.
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4
If the fats stick to the wires of the blender, scrape them off.
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5
In a glass measuring cup, mix the ice water, egg yolk, and vinegar.
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6
Tossing the flour mixture with a fork, gradually add the ice-water mixture, sprinkling it all over the ingredients in the bowl.
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7
Be stingy with the wateryou can always add more, but it is difficult to remedy pie dough that is too wet.
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8
Mix well, being sure to moisten the crumbs on the bottom of the bowl.
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9
Add just enough liquid that the dough clumps together.
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10
It does not have to come together into one big ball.
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11
To check the consistency, press the dough between your thumb and forefinger.
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12
The dough should be moist, but not wet and not crumbly.
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13
If necessary, gradually mix in more ice water, 1 teaspoon at a time, until you reach the correct consistency.
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14
Gather up the dough into a thick disk and wrap in wax paper or plastic wrap.
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15
If making a double-crust pie, divide the dough into two disks, one slightly larger than the other.
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16
Refrigerate the dough for at least 30 minutes and up to 2 days.
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17
The optimum rest period is 2 hours, which allows the dough to relax and chill without becoming rock hard.
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18
If the dough is well chilled and hard, let it stand at room temperature for 10 to 15 minutes to soften slightly before rolling out.
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19
To roll out a single crust, sprinkle the work surface (preferably a pastry or cutting board) lightly but completely with flour, then spread out the flour with the palm of your hand into a very thin layer.
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20
Place the dough on the work surface, then sprinkle the top of the dough with a little flour.
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21
Dont bother to sprinkle the rolling pin with flourit just falls off.
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22
Starting at the center of the disk, roll the dough away from you.
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23
Do not roll back and forth.
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24
Think of stretching, not rolling, the dough into shape.
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25
(If the dough cracks while you are rolling out, it may be too cold.
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26
Let it stand for a few minutes to warm up slightly, then try again.)
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27
Turn the dough a quarter of a turn.
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28
Roll out again from the center of the dough.
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29
Continue rolling out the dough, always starting from the center of the dough and turning it a quarter turn after each roll, until the dough is about 13 inches in diameter and 1/8 inch thick.
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30
(If you arent sure what 1/8 inch looks like, stand a ruler up next to the dough and check.
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31
This sounds elementary, but many bakers make the mistake of rolling out the dough too thin or too thick, and until you learn by practice, a ruler is the best insurance.)
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32
Be sure that the dough is the same thickness throughout, especially at the edges, which tend to be thicker than the center.
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33
Work as quickly as possible so the dough doesnt get too warm.
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34
Carefully fold the dough in half.
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35
If you think the dough is too warm to fold without breaking, and you have rolled out the dough on a cutting board, transfer the entire board to a cool placeif its a cold day, outside, on a windowsill, or in an unheated room is finefor a few minutes to firm up.
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36
Transfer the dough to the pie pan, with the fold in the center of the pan.
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37
Unfold the dough, letting the excess dough hang over the sides of the pan.
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38
Gently press the dough snugly into the corners of the pan.
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39
If the dough cracks, just press the cracks together.
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40
Gaps can be patched with a scrap of dough, moistened lightly around the edges to adhere it to the crust.
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41
Using kitchen scissors or a sharp knife, trim the dough to extend only 1/2 inch beyond the edge of the pan.
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42
To flute the crust, fold over the dough so the edge is flush with the edge of the pan.
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43
Use one hand to pinch the dough around the knuckle or fingertip of your other hand, moving around the crust at 1-inch intervals.
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44
Cover the dough with plastic wrap and freeze until ready to use, 20 to 30 minutes.
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45
To roll out a double-crust pie, roll out the larger dough disk, place it in the pan, and trim the edges so they hang about 1/2 inch over the pan.
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46
Fill the pie with the cooled filling, if necessary.
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47
Immediately roll out the smaller disk of dough into a 10- to 11-inch round about 1/8 inch thick.
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48
Fold the dough in half, position over the filling, and unfold.
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49
Press the edges of the two crusts together to seal.
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50
Using kitchen scissors or a sharp knife, trim the dough to extend only 1/2 inch beyond the edge of the pan.
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51
Flute the dough as directed in step
