Rich and tender dough and Vegetable oil dough (Pies)

Rich and Tender dough

One 9-inch double-crust pie or two 9-inch pie shells

• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons sugar
• ¼ cup cold water
• Half of 1 whole beaten egg (about 2 tablespoons)
• 1½ teaspoons cider vinegar
• ¾ cup plus 2 tablespoons vegetable shortening, chilled

1. In a large bowl, stir together with a wire whisk the flour, salt and sugar.
2. In a small bowl or measuring cup, beat together with a wire whisk the water, beaten egg, and vinegar.
3. Using a patry blender or your fingertips, cut the shortening into the flour until it is the size of small peas.
4. With a fork, stir the egg mixture into the combined flour and shortening mixture ; stir only until the liquid is incorporated and the dough begins to form a ball.
5. Dust your hands with flour and shape the ball into a round, flat 6-inch disk ; wrap the disk tightly in plastic wrap or wax paper and refrigerate for 30 minutes or overnight.

Note : You can make this dough in a double batch ; you have no leftover egg that way. And the dough, when wrapped tighly, will keep in the refrigerator for 2 days. It may also be wrapped in plastic wrap and foil and frozen for 6 to 8 weeks.  

Vegetable oil dough

One 9-inch double-crust pie or two 9-inch pie shells

• 2½ cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons sugar (optional)
• ½ cup plus 2 tablespoons vegetable oil, such as corn, canola, or sunflower
• ¼ cup plus 1 tablespoon cold milk

1. In a medium bowl, stir together with a wire whisk the flour, salt, and sugar if using.
2. In a small bowl, combine vegetable oil and milk ; it is not necessary to stir them together.
3. Pour the milk mixture into the flour all at once and immediately begin to stir them together ; continue to stir until all the flour is incorporated (The dough will appear crumbly).
4. Press the dough together, then divide it in half to form 2 round, flat disks ; the dough is now ready to be rolled (There is no need to refrigerate it).
5. Cut four 12-inch squares of wax paper.
6. Place one of the disks between 2 squares of wax paper ; no flour is needed.
7. Roll out the dough, using the edges of the paper as a guide, to form a 12-inch circle ; several times during the rolling process, flip the wax paper over so that the bottom becomes the top.
8. Smooth out any wrinkles in the paper and continue to roll.
9. For a double-crust pie, peel off the top piece of wax paper ; lifting the wax paper up by the top corners,invert the dough into the pie plate.
10. Remove the wax paper and ease the patry into the pie plate ; trim the edges to a ½-inch overhang.
11. Repeat the rolling out of the second piece of dough, using 2 fresh sheets of wax paper ; as before, remove the top sheet of paper, then position the top crust over the filling.
12. Gently remove the remaining sheet of paper ; trim the edges to ½-inch.
13. Fold the top edge under the bottom edge, flute the edges decoratively, and make steam vents.
14. Follow the specific recipe for making team vents, glazing, and baking instructions. 

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