ALL-PURPOSE PIE CRUST

Last update: November 4, 2009 - 1:14 PM

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ALL-PURPOSE PIE CRUST

Makes enough for one double-crust pie.

Note: This recipe must be prepared in advance. From the Oct. 27, 1971, edition of Taste.

• 3 3/4 oz. (3/8 c. plus 4 tsp.) ice water

• 1/2 tsp. salt

• 2 c. sifted cake flour, plus extra for rolling dough

• 2 c. sifted all-purpose flour, plus extra for rolling dough

• 1 c. plus 3/4 c. plus 1 tbsp. (14.4 oz.) shortening

Directions

In a small bowl, combine ice water and salt; stir to dissolve.

In a large bowl, whisk together cake flour and all-purpose flour until combined. Using a pastry cutter or a pair of knives, cut shortening into flour until mixture resembles coarse meal.

Dribble in water and combine only until water is incorporated into flour. Form dough into four balls of equal size, then wrap each ball in plastic wrap and refrigerate at least 3 hours, preferably overnight.

When ready to roll dough, spread a pastry cloth across a work surface and lightly flour cloth with an equal combination of cake flour and all-purpose flour.

Place ball of dough in center of cloth and, using a lightweight rolling pin, quickly and smoothly flatten dough, turning cloth a quarter turn with each roll, until dough forms a square roughly 1 inch wider than pie tin and dough is 1/4 -inch thick. Repeat with remaining dough. Proceed as directed with pie recipe.

Proceed with filling as directed in recipe.