(Correction: Because of an editing error, a recipe for ''Best Pie Pastry" in last Wednesday's Food section gave incorrect instructions in step 5. After the dough is made, it should not be divided in half. Shape the dough into one disk, then follow the remaining instructions.)
Makes 1 9-inch crust
For a more tender crust, use pastry flour instead, or substitute 1/4 cup of the all-purpose flour with cake flour. To make rolling easier, add distilled white or cider vinegar to the ice water. Before spooning the flour into a measuring cup, aerate the dough with a whisk right in the flour canister.
|1 1/2||cups all-purpose flour|
|5||tablespoons cold unsalted butter, cut into cubes|
|2||tablespoons cold solid vegetable shortening|
|2||tablespoons ice water mixed with 1 teaspoon vinegar, and more water if necessary|
|Extra flour (for rolling)|
3. Add the sugar and pulse 2 times. Sprinkle the water mixture on top and pulse 2 or 3 times or just until the dough forms clumps. Add more water 1 tablespoon at a time, if necessary. The dough should not form a ball.
4. Turn the dough out onto the counter. Gather it together into a ball, sprinkling with 1 more tablespoon of water at a time if it will not come together. Don't knead or work it any more than necessary.
5. Shape dough into a disk. Wrap in foil and refrigerate for at least
30 minutes before rolling out.
6. To roll: Dust the counter with flour. Starting from the center and moving toward the rim, roll the dough, giving it a quarter turn after every few rolls, until it is about 12 inches across. Lift it onto the rolling pin, ease it into a 9-inch pie pan, taking care not to stretch it, and fold the edges under all around to make a neat hem. Crimp the edges and prick the bottom well all over with a fork.
7. Bake as directed in the pie recipes.