Tips: "Chill. I chill every pie crust three times: after I mix it, after I’ve rolled it and lined the plate (that’s when I make the filling) and while the filled pie is waiting for the oven to preheat. Food science shows why it’s a good practice and a major factor in producing a flaky crust. "Using this recipe, I’ve taught people via email to make a good crust after years of believing they didn’t have what it takes. I stress the need for chilling and this is what I say: Don’t let the bits of shortening (fat) get too small when you blend it with the flour or you won’t get a flaky crust. Stop while it’s still shaggy. Don’t over-handle the dough once it’s wet or gluten will start to develop and do chill the dough a little after every step. Chilling’s essential. It helps the dough relax and to absorb water and it helps the fat to solidify. Then, when the chilled fat goes into the oven and starts to melt, it gives off some steam which puffs up the dough and creates the flakiness."
Two 8 or
Adapted from foodpluspolitics.com
cups all-purpose flour
cup/90g shortening, well chilled
TB/30g butter or margarine, well chilled
TB cold water
Put flour and salt into bowl. Attach bowl and flat beater. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add. Turn to Stir Speed and and mix 30 to 45 seconds, until particles are size of small peas. Continuing on Stir Speed, add water, a tablespoon at a time, until all particles are moistened and dough begins to hold together. Divide dough in half. Pat into smooth balls, flatten slightly and wrap in plastic wrap. Chill in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crusts or one 8 or 9-inch double crust. For baked pastry shell: Prick sides and bottom with fork. Bake at 450 degrees for 8 to 10 minutes until light brown. Cool completely before filling.