CATHY'S PIE DOUGH

By DOBB

Ingredients

• 1 1/4 c all purpose flour
• 1/2 t salt
• 1/2 t sugar
• 1/4 c (1/2 stick) unsalted butter (very cold)*
• 1/4 c shortening (very cold)*
• 1/8 + c ice cold water
• 1 t vinegar
• 1 t almond extract
• *I cut butter/shortening in small cubes and place in freezer for approx 30 minutes before using

Details

Servings 1

Preparation

Step 1

In a food processor, combine flour, salt and sugar; pulse to combine. Add butter & shortening. Pulse until mixture resembles coarse meal with a few pea size pieces of butter remaining. Mix water with vinegar and almond extract. Sprinkle into dough and mix. Pulse until dough is crumbly but holds together when squeezed (If necessary, add up to 1/4 c more ice water, 1 T at a time). Do not over mix.

Transfer dough onto floured pastry sheet. Form dough into disc about 3/4" thick. Roll out into 14" circle for use in 9" deep dish pie plate.

NOTE:
If not using dough immediately, do not freeze butter pieces...use cold butter...form dough into disc then wrap with plastic wrap and refrigerate until firm at least 1 hour (up to 3 days).. can freeze disc up to 1 week...


FOR BAKED PIE SHELL:
425 degree oven for 15 or 20 minutes. prick bottom and place wax paper w/pie weights on top of bottom crust.


FOR SPECIAL FLAVORS - ADD TO DOUGH:
Apple Pie: 1 t cinnamon
Lemon Pie: 1 t grated lemon zest
Cherry Pie: add'l 1 t almond extract