Barry Maidens Buttershortening Piecrust Recipes

PART-BUTTER/PART-SHORTENING EASY PIE DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
• In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

BARRY MAIDEN'S BUTTER/SHORTENING PIECRUST

Steps:

• Put the flour, sugar, and salt in a bowl and put them in the freezer for 10 minutes.
• Put the flour, sugar, salt, butter, and shortening in the workbowl of a food processor fitted with a metal blade. Pulse to cut the fat into small pieces, some the size of peas and some smaller.
• With the machine running, slowly pour the water through the feed tube. The dough should begin to come together into a ball; when it does, turn off the machine immediately. Do not let it form a complete ball.
• Turn the dough out onto a floured work surface and gently shape it into two disks about 1 1/2 inches thick. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to 1 hour.
• Take the dough out for the refrigerator and let it sit for 10 minutes. On a floured surface, roll out 1 of the dough disks into a circle 1/4-inch thick and 10 inches wide. Carefully transfer it into a 9-inch pie plate. Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over, and then crimp the edges decoratively. Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork. If not filling the crust soon, refrigerate it until needed.
• To make the crust in advance, wrap it well in plastic and refrigerate it for up to 3 days or freeze it for up to 2 months.

BUTTER AND SHORTENING PASTRY

Steps:

• Mix flour, salt and sugar in a food processor fitted with steel blade.
• Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
• Cut butter into the flour mixture with 5 one second pulses.
• Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
• The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
• Sprinkle 6 T of ice water over flour mixture.
• Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
• Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
• Divide dough into 2 balls and flatten each into a 4 inch wide disk.
• Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

BUTTER/SHORTENING FROSTING

Steps:

• Cream together softened butter,shortening, and vanilla.
• Add sugar in increments, blending well.
• Add milk 1T at a time until desired consistency.
• Can be separated in batches and colored with food coloring.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

FLAKY BUTTER PIE CRUST

Steps:

• In a large bowl, combine flour and salt.
• Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.
• Stir in 1/4 cup water, a tablespoon at a time (4 Tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.
• Wrap in plastic wrap and refrigerate for 4 hours or overnight.
• On a floured surface, roll dough out to fit a 9 inch pie plate.
• Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
• Cook it according to the fillings directions.