Flaky pie dough

 
                              Flaky Pie Dough
 
 Recipe By     : Cooking Live Show #CL8923
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      tablespoons   cold unsalted butter -- diced
    8      tablespoons   cold vegetable shortening
    3      cups          all-purpose flour
    1 1/2  teaspoon      salt
    1 1/2  teaspoon      sugar
      1/3  cup           plus 2 tablespoons ice water
 
 To make the dough:
 
 Place the diced butter and shortening in the freezer while you prepare
 the flour and water. Fill a 2 cup measuring cup with ice cubes and
 water. Set aside. Put the flour, salt, and sugar in the
 
 bowl of a food processor and process to mix. Add the cut up butter and
 shortening in pieces. Give the machine about twenty quick pulses until
 the mixture is the consistency of cornmeal textured with pea-sized
 pieces of butter. Measure out the ice water.
 
 Pour about 1/2 the measured ice water into the bottom of a large
 mixing bowl. Dump the flour mixture over it and sprinkle the remaining
 water over the top. Using both hands, toss the dough to evenly
 moisten. Squeeze a handful of dough: if it clumps together it is moist
 enough; if not, sprinkle on a little more water and toss.
 
 Turn the dough out onto the table, scraping the bowl well and, with
 the heel of your hand, gently mash the dough into the table with a few
 quick strokes. Gather the dough together into a rough log shape. Score
 it in three equal pieces and cut it so that it is divided into 1/3
 (about 9 oz.) and 2/3 (about 18 oz.). Form the smaller piece into a
 patty about 4 to 5-inches in diameter. Form the larger piece into a
 log Wrap each in plastic wrap and chill for four hours or overnight.
 
 To roll out the bottom crust:
 
 Place the smaller disc of dough on a floured surface and roll to a
 diameter of 12-inches. If necessary, loosen it from the table using a
 long flexible metal spatula. Brush off any excess flour, fold the
 circle in half, center it over a 9-inch glass pie plate and open it.
 Gently mold the dough down and around the sides without stretching it.
 Using a paring knife, cut the excess dough around the rim so that it
 is flush with the edge of the pie plate. Freeze until solid. This can
 be done up to a week ahead.
 
 To roll out top crust:
 
 Cut the log of dough in half lengthwise and refrigerate one half. On a
 floured surface, roll the dough out to a thickness of about 3/16-inch
 ( a little less than a 1/4-inch). Loosen it from the table using a
 long flexible metal spatula. Using a 3-inch heart cutter, cut as many
 shapes as you can, as close together as possible. Layer the cut-outs
 on a sheet pan lined with parchment or wax paper. Roll out the second
 piece of dough and repeat. Altogether you need about 24 large 3-inch
 hearts, 5 medium and 4 small. Layer these onto the tray as well. Cover
 and freeze until solid. This can be done up to one week ahead.
 
 
 
 
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