b'Banana Cream Pie SpoonsGALE GANDMakes 50 servingsFOR THE PIE-DOUGH TRIANGLES:3 ounces cold unsalted butter3 ounces shortening, frozen1 ice cubeV cup water1 teaspoon Pompeian Red Wine Vinegar2W cups all-purpose flour, plus extra for dusting the work surface1 teaspoon kosher salt1 teaspoon C&H or Domino Sugar, plus extra for brushing the doughCream, for brushing the doughFOR THE CUSTARD:2 cups milk (whole, 2% reduced-fat or 1% lowfat)V vanilla bean, split lengthwise6 egg yolksC dcup C&H or Domino SugarW cup cornstarch1 tablespoon unsalted butterFOR THE GARNISH:2 cups heavy cream2 teaspoons C&H or Domino Sugar5 bananas, slicedTO PREPARE THE PIE-DOUGH TRIANGLES:Cut the chilled butter into small cubes and refrigerate while you prepare the shortening. Use a rubber spatula to spread the shortening about W inch thick on a piece of foil (about a 6-inch square). Score the shortening with the edge of the rubber spatula to make a grid of V-inch squares, and then freeze it. When this is chilled and hardened, you will have cubes of shortening.Place an ice cube in a 1-cup measuring cup, add enough water to bring it up to V cup, then add the vinegar. Set aside to chill the water until ice cold, and to melt the ice.In the bowl of a stand mixer fitted with a paddle attachment, place the flour, salt, sugar, chilled butter and frozen shortening (bend the foil back to release the shortening from the foil), and mix on low until the butter and shortening pieces are the size of large peas. Add the ice water-vinegar mixture. Turn the mixer to medium-low speed and count just to 25, to avoid overmixing the dough, then turn the mixer off. Form the dough into 2 disks and refrigerate for at least 2 hours, or overnight.72'