Pastry For A Double Crust Pie
|All-purpose flour||2 1⁄2 Cup (40 tbs) (White Lily, More For Rolling Out The Dough)|
|Granulated sugar||1 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs), chilled and cut into small pieces|
|Shortening||1⁄2 Cup (8 tbs), chilled and cut into small pieces|
|Sour cream||1 Tablespoon|
|Ice water||5 Tablespoon|
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade and pulse to combine.
Add the butter to the flour mixture and give the food processor 5 short pulses.
Add the shortening and give it another 5 short pulses.
Add the sour cream and give it 5 final short pulses.
Turn the mixture into a large bowl.
Sprinkle 3 tablespoons of ice water over the mixture.
Using a rubber spatula, press down on the dough until it sticks together.
Add more ice water if needed, 1 tablespoon at a time.
Divide the dough in half, shape each piece into a ball with your hands, and then flatten into a disk.
Dust each half lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling out.
To roll out the dough, lightly flour a rolling pm and the countertop.
Using 1 disk, roll the dough into a circle that is 2 inches larger than the pie pan.
Lightly flour the top of the rolled dough using a pastry brush.
Fold the dough in half, then in half again.
Place the folded dough in the prepared pan and unfold.
Trim the excess dough to 1/2 inch and fold under around the edges.
After shaping, chill the dough for at least 30 minutes before filling or baking.