Pie Crust - Enough for a two crust pie
454g All Purpose Flour (King Arthur is recommended)
14g sugar
4g salt
170g unsalted butter, cubed and chilled
102g vegetable shortening - frozen
6g apple cider vinegar and/or lemon juice
150g ice water
Method:
Place the flour, sugar and salt in a large bowl. Toss ingredients together with a bowl scraper or whisk.
Using a bowl scraper or whisk, cut the butter into the dough until it looks like flakes.
Add shortening cut in until it looks like oatmeal.
Sprinkle apple cider vinegar over the flour and butter mixture.
Add the ice water, (holding back a little) using the bowl scraper, in a folding and pressing motion work the liquid into the flour and butter mixture. This will take a few minutes.
If there is dry flour residue on the bottom of the bowl, add water 1 Tablespoon at a time around the edges.
Continue to add water and mix until the pie dough is a cohesive mass and no flour residue remains on the bottom of the bowl.
Remove the dough from the bowl and place on a lightly floured work surface.
Give the two optional folds as shown in the demo. Divide into half, wrap in plastic wrap and chill for at least 2 hours before using.
The pie dough can remain in the refrigerator for 24 hours, before using and can be frozen for up to one month.
Thaw in the refrigerator overnight before using. If the dough is very cold, let sit at room temperature for 15-20 minutes before rolling out.
Strawberry Pie MEP
Strawberry Filling
2 1/2 pounds fresh strawberries, washed, dried, hulled and quartered
148g Granulated sugar
43g Cornstarch
14g (1 Tablespoon lemon juice)
pinch salt
4g (1 teaspoon) vanilla
28g butter (2 Tablespoons)
In a large bowl combine sugar and cornstarch, add strawberries, lemon juice, salt, vanilla extract. set aside.
Assembling the pie:
Preheat the oven to 400 degrees and line a half sheet pan with foil - preheat the pan with the oven.
On a lightly floured surface, roll the dough out into an 11” circle.
Fold the dough in quarters and place it in a 9” pie pan. Unfold and line pie pan.
Roll out the remaining dough and cut into 3/4” strips and weave in a lattice on top of a 10” cardboard cake board and freeze for 15 minutes.
Spoon filling into pie shell, slide partially frozen lattice crust over the filling. Trim and crimp the edges.
Brush with egg wash and sprinkle with sugar - sanding sugar if possible.
Place pie carefully on lined sheet pan.
Bake for 20 minutes and reduce temperature to 350 degrees and bake until the crust is a deep golden brown and the filling is bubbly and thick - 40-50 minutes.
Cool on a rack at least one hour before serving.