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From the queen of entertaining in The Hamptons, Ellen Wright's beautiful "Bridgehampton Weekends" cookbook made me religious about perfecting a fruit pie with a crust that supports this delicious experience. I recommend popping in Tony Bennett's "Making of an American Classic" and invite a crowd.
- Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
- Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
- You may also use a food processor.
- Add the milk, little by little, working a fork until the mixture comes together.
- Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
- Do not overhandle the dough.
- Transfer it to a 9-inch pie plate for your pie.
- Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
- *Tips from Ellen:.
- To make rolling the dough easier, flour your rolling pin and work surface. Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
- To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate. This prevents the dough from tearing.
- If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal. When the milk is added the dough will form a ball. Stop pulsing at this point so the dough isn't overworked.