Classic Piecrust

Directions

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   Making the Dough: Pour the flour and salt into a 3-quart stainless steel mixing bowl and stir with a pastry blender to disperse the salt.
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   Divide the cold butter into 6 to 8 pieces for a single crust and scatter them over the flour.
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   With the blender, cut in the butter until the largest pieces remaining are the size of peas.
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   Divide the shortening into 6 to 8 pieces and scatter them over the butter-flour mixture; cut in with a pastry blender until the pieces range in size from bread crumbs to small lima beans.
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   Clean off the blender as you work, keeping pieces of fat from adhering to the blades.
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   Lift the flour from the bottom of the bowl with the pastry blender from time to time.
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   If the fats seem soft or oily at this time, refrigerate them for 15 minutes to resolidify before adding liquid.
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   Pour the ice water into a liquid cup measure.
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   Sprinkle 1 tablespoon evenly over the flour mixture, using a fork to distribute the moisture but not mixing the ingredients together.
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    (Move the fork in circles, scraping the bottom of the bowl and then moving it upward, lightly tossing the flour.)
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    Repeat the procedure, removing excess dough from the fork as it accumulates, adding 3 tablespoons liquid for a single crust or 6 tablespoons for a double crust.
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    With your fingertips, test to determine if the mixture is moist enough to stick together.
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    If it appears dry and crumbly, and reluctant to stick together, or if loose flour particles remain in the bottom of the bowl, add water, 1 tablespoon at a time, until the dough can be shaped into a single unit.
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    If the mixture feels sticky, dust it with a little flour.
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    With your hands, gather the moistened particles together, using the side of the bowl to help shape it.
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    Transfer it onto a sheet of plastic wrap, and form the dough into a package, using the 4 corner flaps: Alternating between opposing sets of flaps of the plastic, gently manipulate the dough into a round, flat circle.
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    (The plastic keeps the warmth of your hands away from the dough and provides a loose mold to help shape it.)
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    Once the dough is wrapped, gently massage its surface into a cohesive round, flat disk (or a flat square, according to the shape you will be rolling later).
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    The disk should measure about 4 1/2 inches across.
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    If you plan to divide the double recipe for two separate crusts or portions, do it now; form two disks, each 4 1/2 inches across, using the plastic-wrap method as above.
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    Storing the Dough: Refrigerate for at least 2 hours.
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    The dough may be refrigerated for up to 3 days at this stage, or it may be wrapped in aluminum foil and frozen for up to 1 month.
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    Label the contents and date.
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    Rolling the Piecrust: Dust the work surface with all-purpose flour in the following manner: Holding the flour lightly in your hand, sling it onto the rolling surface, crossing in front of your body from right to left (for a right-handed person) as if sowing grain or feeding chickens.
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    This efficiently coats the surface with the least amount of flour.
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    Using a paper towel or your fingers, apply a very light film of solid vegetable shortening to the bottom of the pan, but not on the sides or rim (greasing the sides encourages your dough to slip while baking).
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    Roll a circle of dough with even thickness.
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    Sprinkle the chilled disk of dough with just enough flour to keep it from feeling sticky.
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    Redust the work surface lightly and coat the rolling pin with flour.
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    (Since Classic Piecrust is higher in fat than most pie doughs, you can use extra flour in rolling to make it more manageable if necessary.
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    With experience, you will need less, but either way, the crust will be flaky.)
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    Beginning in the center of the disk, push the rolling pin away from you in one stroke, using enough pressure to extend the dough gradually.
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    Do not extend more than 2 inches at a time in any one direction and avoid rolling over the edges; this method helps eliminate cracking or creating too thin an edge.
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    If some cracking occurs when you begin rolling, simply pinch the edges together.
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    Coax the dough to become larger, always keeping its shape in mind.
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    Lift and rotate the dough a one-eighth turn clockwise (one-eighth turns keep the dough circular, one-fourth turns make it square), and repeat rolling procedures, pushing away from the center in one stroke.
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    Continue to lift, rotate, and roll, dusting with additional flour as needed to prevent sticking to the rolling surface.
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    Never turn your dough over and roll on the other side.
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    If the dough sticks to the work surface, carefully slide a metal spatula under the stuck portion, then lift and dust it with a little flour.
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    Rub off any pieces of dough adhering to the rolling pin; they could puncture the dough.
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    Roll until the circle of dough measures around 12 to 13 inches and 1/8 inch thick for a 9-inch pan.
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    A good rule of thumb is that the edge is approximately 2 1/2 inches larger than the base of the pie pan.
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    Lining the Pie Pan: To maintain the shape of the dough and avoid stretching it, lay your rolling pin on the top third section of the dough.
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    Lift the edge of that section and fold it toward you, draping it over the pin.
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    Roll the pin toward you, wrapping the remaining dough loosely around it.
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    (The ends of the rolling pin remain exposed.)
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    Lift the rolling pin, and suspend it about 1 inch above the farthest edge of the prepared pan.
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    Allowing for a 1-inch overhang, unroll the dough away from you, easing it into the pans contour.
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    When completely unrolled, it should be perfectly centered; if not, carefully adjust its position.
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    Fit the dough into the pan by pressing it lightly with your fingertips, molding it into the creases.
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    If it doesnt seem to fit snugly in some places, lift it gently without stretching it and lower it into pan.
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    Careful fitting against the pan prevents air bubbles from forming under the dough.
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    Should a tear occur while you are draping or fitting, patch it by overlapping the edges slightly and pressing them together.
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    Fluting the Edges: Fluting forms a decorative ledge, making it difficult for juicy fillings to boil over and out.
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    If necessary, trim the dough with kitchen scissors until you have a uniform overhang that measures 3/4 to 1 inch.
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    (You can use any scraps from trimming to patch a skimpy overhang.)
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    With the pie pan in front of you, work along a section of dough that is farthest away from you; tuck half the overhang under to form two layers of pastry as if you were preparing to hem an article of clothing.
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    Rotate the pan slightly and tuck another section.
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    Continue working in the same position, rotating the pan, until the circle has been completed.
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    Dip your fingertips in flour if the pastry begins to feel sticky.
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    Crimp the edges around the pan to seal them together.
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    To flute, spread the index and middle fingers of your left hand about 2 inches apart and place them against the outer edge of the crust.
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    Insert the index finger of your right hand into the 2-inch gap, and rest on the crust.
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    Using the tips of your fingers at a 90-degree angle, push the fingers of your right hand against the folded overhang until you reach the edge of the pan.
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    At the same time, pull gently outward with the index finger of your left hand.
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    This will create the fluted effect.
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    Refrigerate the pastry-lined pan until its time for filling and baking.
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    If you are partially or completely baking the pastry, place it in the freezer for 30 minutes just to firm it before you line it with foil.
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    (For this length of time, you need not wrap the dough.)
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    Baking the Piecrust: For fillings that do not require baking with the piecrust, bake your piecrust completely and separately.
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    This requires baking the crust blind at the beginning to hold the dough in place until it is set enough to maintain its shape on its own.
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    (The term baking blind applies because the crust is not visible while it is weighted.)
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    To blind-bake, position rack in lower third of oven and preheat oven to 450F at least 15 minutes before baking.
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    Remove the partially chilled unbaked crust from the freezer, and line it with a 13-inch sheet of aluminum foil, fitted into the shape of the dough.
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    (Firming the dough prevents the foil from making impressions in it.)
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    Fill to the top with dried small beans (about 3 cups), spreading and pressing them in the foil to rest snugly into the creases of the sides of the dough.
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    Fold the top of the foil over the beans, away from your fluted edge, to expose it to the heat better.
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    (The beans prevent the dough from shrinking while baking.)
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    Bake at 450F for 10 minutes; then reduce oven temperature to 375F for 5 minutes longer, or until the edge of the crust no longer appears shiny or raw and its shape appears to be setting.
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    Lift the bean-filled foil from the pastry carefully and slowly in case a portion of the dough is sticking to it.
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    Prick the bottom of the crust with a skewer in three or four places to allow steam to escape.
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    Return it to the oven for 15 minutes longer, pricking it again if necessary, reduce the temperature to 325F and bake for 10 more minutes, or until light golden brown.
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    Remove to a cooling rack.