HOW TO CUT SLITS IN PIE CRUST RECIPES

Steps:

• In a large bowl, combine 2 1/2 cups flour and the salt. Using the large holes of a box grater, grate frozen butter onto a plate, emptying grater occasionally if needed. Or shred butter in a food processor fitted with a cold, coarse shredding disc.
• Add butter to flour and toss with your fingers to coat completely.
• Make a well in the center of the mixture and, gently folding with a rubber spatula, gradually add ice-cold water, beginning with 1/2 cup and adding additional water if needed until dough holds together without being sticky.
• Divide the dough into 2 discs, each about 1 inch thick. Wrap each in plastic wrap or waxed paper and refrigerate 15-30 minutes.
• On a lightly floured surface, roll out 1 disc into an 11-inch circle. Gently roll dough onto a rolling pin and then unroll over a 9-inch pie plate. Fit the dough into the pie plate, easing it into the inside edge without stretching.
• For a single-crust pie, if needed, trim edge of dough with a paring knife or kitchen scissors to an even 1-inch overhang. Fold overhang under so it’s even with the edge of the pie plate. Crimp edge of dough (pinch it gently with the thumb and index finger on one hand and press the dough in the space between those two fingers with the index finger on the other hand; repeat to crimp the entire edge). Refrigerate crust until ready to fill. Repeat to make a second single-crust pie. Fill and bake crusts as your pie recipe directs.
• For a double-crust pie, arrange first dough disc in pie plate as directed in Step 6 and trim, but don’t crimp the edge; refrigerate. Roll second disc into a 10-inch circle, place on a large baking sheet, and refrigerate. Fill crust in pie plate as your pie recipe directs. Gently roll dough from baking sheet onto a rolling pin and then unroll over filled crust. Trim both edges of pastry to an even 1-inch overhang. Fold dough under so it’s even with the edge of the pie plate. Crimp edge as directed in step 5, and bake as your pie recipe directs.

Steps:

• Combine flour, sugar and salt in a Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.On a lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.