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ALL BUTTER CRUST AND BLUEBERRIES.
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Follow directions as for the All Butter Crust, but with the above ingredients. Include the ground almonds in with the flour and the salt and sugar in step 2 above.
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To Pre-Bake a Pie Crust.
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If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
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Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
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COMBO OF BUTTER AND SHORTENING CRUST.
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1 Mix flour, salt, and sugar in a food processor fitted with a steel blade. Scatter butter pieces over flour mixture. Toss to coat the butter with a little of the flour. Cut butter into the flour mixture with 5 one second pulses. Add shortening (a tablespoonful at a time, not one big hunk of shortening) and cut into mixture with about 4 more one second pulses. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn mixture into a mixing bowl.
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2 Sprinkle 6 tablespoons 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 tablespoons of ice water if the dough will not come together. Do not over-knead the dough! Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
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3 After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll. If it is too stiff, you may need to let it sit for 10 minutes at room temperature before rolling. Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center. Every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
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4 When the dough has reached the right size, gently fold it in half and then in half again. Lift up the dough and place the folded point of the dough in the exact center of your pie dish. Gently unfold. Lift the edge of the dough with one hand while easing the pastry along the bottom of the dish with the other hand. Do not stretch the dough.
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5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use the tines of a fork to crimple the edge of the pie crust.
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5b If you are making a double crust pie, roll out the second disk of dough. Use a pastry scraper to help gently roll the dough around the rolling pin. Unroll the dough from the rolling pin over the fruit-filled pie, centering the dough correctly on the pie. Use a kitchen scissors to trim the overhang to an inch over.
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Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
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Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
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6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
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EGG WASH.
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• Blend blueberries with egg mix then brush on pie for blue coating.
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APPLE PIE.
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For the Pastry.
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1. Whisk the flour, salt and sugar together in a large bowl. Using a standard box or potato grater, grate the frozen butter into the flour and toss lightly with your fingers until it is thoroughly combined.
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2. Sprinkle in ice water and mix with your fingers until the dough comes together in a ball. Divide it into two pieces, making sure one half is slightly larger than the other. Wrap in plastic wrap, flatten and chill for at least 30 minutes or even overnight. Resting will help tenderize the pastry and make it easier to roll.
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3. Remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable. Lightly flour your hands, the rolling pin, your work surface and the dough.
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4. Roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish. Transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.
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5. Preheat your oven to 375 degrees.
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For the Filling.
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1. Toss the apples with the brown sugar, cinnamon and flour. Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. Roll and crimp the edges of the dough together, tightly sealing them. Poke a few vent holes into the top of the pie and place on the bottom rack of oven. Bake for 1 hour, until the crust is golden and juices are bubbling.
