ingredients

  • 12 ½ ounces unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons cold unsalted butter, cut into 1/4-inch slices
  • 8 tablespoons chilled solid vegetable shortening, cut into 4 pieces
  • 4 tablespoons vodka, cold
  • 4 tablespoons cold water

directions

1. Mix equal amounts of water and vodka and pour into a spray bottle. Keep the bottle in the freezer until needed later to add more moisture to dough if it's dry.
2. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
3. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
4. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Spray with water/vodka mixture if it's still dry or too crumbly. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Notes

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Categories

Web

MacGourmet downloadFoolproof Pie Dough. To import, drag image to your MacGourmet recipe box.

source

Cook's Illustrated

servings/yield

Servings: 2
Yield: 2 pies

rating

course

Dessert