Makes 1 9-inch double crust
This recipe makes a 9-inch double crust. If your pie calls
for a single crust, freeze half the dough for later use.
2 1/4 cups all-purpose flour
2 tsp. sugar
11/2 tsp. salt
1 cup vegetable shortening, chilled
5 to 6 Tbsp. ice-cold heavy cream or evaporated milk,
more or less as needed
In a large bowl, sift together the flour, sugar and salt.
With the tips of your fingers, pinch shortening into the
flour mixture until it resembles a bowl of peas. Tossing
mixture with a fork, add cream 1 tablespoon at a time,
until dough holds together when gently pressed. With
lightly floured hands, gather dough into a flat round,
cover bowl with plastic wrap and refrigerate at least
30 minutes, or overnight.
On a lightly floured surface, divide dough into two balls,
one slightly larger than the other; cover and refrigerate
smaller ball. Press larger ball into a disk. Using a
rolling pin, roll dough into a 12-inch circle, rotating
dough as you go, keeping the thickness between 1/4 and 1/8 inch.
Fold dough in half, then into quarters; gently place in
pie plate so that the point of the crust is in the center.
Unfold, press crust into plate and trim excess dough down
to a 1/2-inch flap. For a single-crust pie, crimp edge.
Otherwise proceed with top crust per individual pie recipe;
refrigerate bottom until needed.
Old-Fashioned Cranberry Pie
Makes 1 pie
Dough for Flaky Piecrust
2 cups fresh cranberries
1 1/2 cups dark raisins
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1/2 tsp. vanilla extract
1/2 tsp. orange extract
Zest of 1 medium orange
1/8 tsp. salt
2 Tbsp. unsalted butter, cut into small pieces
Preheat oven to 425°. Line a cookie sheet with waxed paper.
As you did the bottom crust, roll out dough for top crust.
Using a knife, cut dough into 1/2-inch-wide strips; arrange
on cookie sheet. Refrigerate until needed.
In a large bowl, combine cranberries, raisins, walnuts and
both sugars; toss well. Stir in extracts, orange zest and salt.
Remove bottom crust from refrigerator and pour in filling;
dot with butter. Remove strips from refrigerator; weave
into a lattice design on top of pie. Trim excess dough.
Press edges together with the bottom crust. Bake 12 minutes.
Reduce oven temperature to 350°; bake 35 to 45 minutes more,
until crust is golden. Cool before serving.
Tart cranberry pie tastes wonderful with a spoonful
of plain vanilla ice cream.