Basic Pie Dough for 9 or 10 inch Double Crust
(for a 9 inch single-crust pie, use half the recipe)
Sift together:
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
Add:
3/4 cup chilled lard or shortening
3 tablespoons cold unsalted butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with:
6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let chill in fridge before rolling out.
Apple Pie - One 9-inch double-crust pie
Prepare:
1 recipe basic pie or pastry dough(above)
Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees. Peel, core and slice 1/4 inch thick:
2 1/2 pounds apples(5 to 6 large)
Combine in a bowl with:
3/4 cup sugar
2 to 3 tablespoons all-purpose flour
(1 tablespoon fresh lemon juice)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Let stand for 15 minutes, stirring several times, so that the apples soften slightly. Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:
2 tablespoons unsalted butter, cut into small pieces
Cover the pie with the upper crust. Sprinkle with:
2 teaspoons sugar
1/8 teaspoon ground cinnamon
Slip a baking sheet under the pie. Bake for 30 minutes (at 425 degrees). After first 30 minutes reduce temperature to 350 degrees and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents-30 to 45 minutes more.
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