Fat's where it's at. Though some may swear by lard, shortening or straight-up butter, Katy prefers a combo of equal parts butter and shortening. Butter is unparallelled in flavor but doesn't do much for tenderness, she says, and shortening is vice versa. For her, an even mixture of the two yields a consistent dough that is easy to handle, tastes great and has fantastic texture.
Stay cool, man. Keep everything extremely cold, Katy advises. Refrigerate the butter pieces until they're very cold and freeze the shortening. It won't freeze solid, but will hold an ideal firmness for cutting into the flour. She even recommends refrigerating the measured-out dry ingredients in a large mixing bowl for at least 20 minutes.
If at any point the butter starts to become soft, press pause on the mission and transfer the bowl to the refrigerator or freezer for 10 to 15 minutes. If the butter melts, your crust will separate, and you'll end up with just a gloppy crumbly, greasy mess.
Mix and mingle. Combine the flour, salt and sugar in a large bowl and whisk them with a fork to both break any clumps and aerate the mixture. Once that's done, use a pastry cutter—a cheap tool that'll soon become indispensable—to cut the fat into the flour.
Katy swears by a technique she learned at The Blue Stove in Williamsburg, Brooklyn: adding the fats separately. First, add the shortening to the flour and incorporate the two, cutting and stirring with the pastry cutter until the mixture resembles cornmeal. Then add the butter and cut that in, using a fork to scrape away any large chunks. Work that in until the dough is in flaky, pea-size pieces with just a few butter chunks remaining.
Take a shot. Of vodka and vinegar, that is. The spirit evaporates faster than water and adds no flavor—plus, the alcohol will cook out during the baking process. The acid in the vinegar cuts gluten strands. The two will be mixed with water and ice for a chilled liquid that will lead to fantastic texture.
Hands off. After the dry ingredients, fat and liquid have gotten a chance to hang out, use a fork and then your hands to gather the dough into two loose, shaggy spheres. But don't overwork them, Katy cautions, because that will cause gluten to form and the crust to toughen. (If dry scraps are left at the bottom of the bowl, add a little water and pinch them into the dough balls.)
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Wrap each ball in plastic; tuck them into smooth, four-inch-diameter discs; and rest them in the refrigerator for at least one hour, preferably, overnight, or up to three days. Move them to the freezer and you may have just crafted the crust for the pie you'll eat a month from now.
Roll with it. Lay a towel on a smooth, clean surface and flour it lightly, along with both sides of the cold dough disc. Though any number of implements can get the job done, Katy prefers using a handleless, tapered French wooden dowel to get things rolling, because its design places the pressure in the middle of the pin while rolling the dough outward, giving her maximum control over even thickness.
She advises gently but firmly pounding the disc with the pin, rotating to a diameter of around seven inches, taking care not to cause cracks around the edges. Then begin rolling in an X shape, starting in the center and moving outward at one, five, seven and 11 o'clock, then rotating, reflouring the dough as needed, until you have a 13-inch circle, about an eighth of an inch thick, with marbling streaks of butter and smooth edges. Then refrigerate that for 20 minutes to let the gluten (and your arms) take a breather. You're almost there.
Slide into home plate. Katy tested ceramic, metal, glass, disposable aluminum tin and a cheap nonstick pie plate, and her favorite was a nine-inch ceramic Le Creuset with fluted edges, both for easy crimping guidelines and even heating. She also found that a quarter fold is the easiest way to center the dough into the pie plate, creating a snug fit. Fold the dough vertically into a half moon, fold that horizontally and transfer it to the bottom right corner of the pie plate—then unfold it in reverse. Very gently, press it into the corners and sides, letting the dough hang over three quarters of an inch, measuring from the top of the pie plate. Refrigerate it while you're working on your fillings or wrap and freeze it for up to a month. When it's time to fill it, let the dough sit at room temperature until it's pliable but still chilled.
Time to get filling. Though these crust methods are useful year-round, Katy fell in love with two recipes that really celebrate the best of summer produce: a vibrant, generous and endlessly variable double-crust berry and stone fruit pie (see the recipe), and a chilled, pillowy, meringue-topped cream pie, underscored by tart raspberries and fresh, heady lemon verbena leaves, rosemary and thyme (see the recipe).
Whichever you choose to make (why not both?), if you follow Katy's rules, every last slice is bound to be right.