Page 95 - Pie Squared

BUTTER AND SHORTENING

CRUST

For a Double- or a Single-Crust Slab Pie

Shortening is the vegetarian version of lard and a pie maker’s friend
for flaky yet sturdy, tender yet sandy, bronzed yet crisp pie crust. As
opposed to the All-Butter Crust, which is meltingly delicious but
quicker to dampen and get soggy, a pie crust with some shortening

in it has a longer shelf life. But I still like to include at least half butter
for the flavor alone. Half and half results in a crisp, layered edge; the
boost of vodka in the cold liquids is a shot in the arm for the flake.
This is a sturdy crust, easy to roll and patch, happy to be a lattice,

utterly crimpable. (See here to make the dough by hand or in a stand
mixer.)

FOR A DOUBLE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) Spectrum or other vegetable shortening, cubed and
frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

3 teaspoons vodka, optional

FOR A SINGLE CRUST

1⅓ cups (160 g) all-purpose flour

4 tablespoons (56 g) unsalted butter, cubed and frozen for 20 minutes

4 tablespoons (56 g) Spectrum or other vegetable shortening, cubed and