Goldilocks Pie Dough

I’ve tried seven different pie dough recipes only to be disappointed! Too tough, too blah, not flakey enough, too flakey, too hard to work with… almost there but not quite right! Well.. I’m done looking. This is (to my taste) the best dough ever. Thank you RockRecipes.com It’s because of you I’ll need a gym membership this year, or at least time on the treadmill every day!!

I’m not sure I’d use this one for savoury pies, but for deserts.. yes please!! Pass more pie!

Pastry:
1/2 cup very cold butter cut in small cubes (I froze mine after I cubed it.)
1/2 cup very cold vegetable shortening cut in small cubes (I froze mine after I cubed it.)
2 1/2 cups pastry flour preferable, but all purpose can be used (I used pastry flour.)
2 tbsp brown sugar
1/2 tsp salt
1/3 cup ice water Use only enough to make a dough form.
1 tbsp plain white vinegar (I used apple cider vinegar)
1 tsp vanilla extract

Egg Wash (I didn’t use the egg wash, I wanted to see what it looked like and tasted like without this and without a sprinkle of sugar.)
1 large egg yolk
1 to 2 tbsp water

Using a food processor or a pastry cutter, cut cold butter and shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. (I used my fingers to squish the butter, then a pastry blender, I find I’m less successful when I use a food processor)
Pour vanilla and vinegar into the cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll dough on floured pastry cloth, place bottom crust in cast iron pie pan. I didn’t grease it. Fill pie. I just used 2 cans of Blueberry Pie Filling as this was mainly to see if I liked the pie dough… cover with top (I liked it was so easy to work with I decided to do lattice.)

1. Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven. Bottom rack is best.
2. Bake for 20 minutes at that temperature then reduce heat to 350 degrees F and bake for an additional 30- 35 minutes or until the crust is an even golden brown. The filling need not bubble for this pie to be done.

You can do an egg wash and sprinkle with sugar. I will next time. I just wanted it plain Jane so I could taste the crust!

Use the tips of your fingers to squish butter into flour, then use the pastry blender.

Use just enough liquid to let it come together. You should be able to squeeze it together gently and it will stay together.

Wrap in Saran Wrap. Note the butter and shortening chunks.