Pie Crust, Version 2

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So, in terms of taste, this crust has been the best one that we have tried so far in our experiment with butter crust. It’s a beast to work with, but tastes great.  It probably tastes better than our original, but it’s an epic pain in the butt, and I’m not sure it’s worth the effort. I’m still deciding.
Pie Crust (makes a double crust)

Flaky Pie Pastry

By Carole Walter Fine Cooking Issue 81

  • 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour
  • 1 Tbs. granulated sugar
  • 3/4 tsp. table salt
  • 1/2 tsp. baking powder
  • 4 oz. (1/2 cup) chilled, unsalted butter, cut into 1/2-inch cubes
  • 4 oz (1/2 cup) chilled vegetable shortening, cut into 1/2-inch pieces
  • 5 to 6 Tbs. ice water; more as needed
You pulse the dry ingredients together, then add half the fat. You pulse it 5 times and turn it on for 5 seconds. you add the second half of the fat and do the same thing. Then, you put it in a bowl. You add 1 TBS. of ice water at a time, sprinkling it around the edges and then tossing the wet parts into the middle with a fork. Then, when you reach 5 Tbs. you try forming the dough. Shape it into a disc and then refrigerate for 30 minutes. This is HARD to work with. It’s soft and beautiful, but is crazy hard. Use flour, don’t let it stick, and work fast.  

Recipe retrieved from https://www.finecooking.com/recipe/flaky-pie-pastry

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