Foolproof Pie Dough (Double Crust)

The Cooks Illustrated version.
Foolproof Pie Dough (Double Crust)
Foolproof Pie Dough (Double Crust)

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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One 9-inch double-crust pie shell

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-1/2

    C (12.5 oz) unbleached all-purpose flour

  • 1

    tsp table salt

  • 2

    Tbsp sugar

  • 12

    Tbsp (1-1/2 sticks) cold unsalted butter, cut into 1/4-inch slices

  • 1/2

    C cold vegetable shortening, cut into 4 pieces

  • 1/4

    C cold vodka

  • 1/4

    C cold water

Directions

1. 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 clumbs, 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. Add remaining cup of 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. 2. 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. 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.

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