Foolproof Pie Crust
 
 
Recipe adapted from Cooks Illustrated, November 2007
Serves: 8
Ingredients
  • 2½ cups (12½ ounces) unbleached all-purpose flour
  • 1 tsp. table salt
  • 2 Tbsp. sugar
  • 12 Tbsp. (1½ sticks) cold unsalted butter, cut into ¼-inch slices
  • ½ cup cold vegetable shortening, cut into small bites
  • ¼ cup cold vodka
  • ¼ cup cold water
Instructions
  1. Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
  2. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. 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.
  3. 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.
  4. 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.
  5. To fit into a standard 9-inch pie dish, roll out the dough to a 12-inch circle. Carefully transfer your dough to the pie plate. Prick the bottom and sides of the crust with a fork. Line the pie crust with foil and add ceramic pie weights (rice or beans to will also work) to keep the pie crust from rising.
  6. Bake at 450 degrees for 10-12 minutes or until golden.
Notes
Makes enough for one 9-inch double-crust pie.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/08/foolproof-vodka-pie-crust-and-dads-favorite-chocolate-ice-box-pie.html