Foolproof Pie Crust -- Double crust

Foolproof Pie Crust -- Double crust
Foolproof Pie Crust -- Double crust

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For one 9-inch Double-Crust Pie

  • 2 1/2

    cups unbleached all-purpose flour (12 1/2 ounces)

  • 1

    tsp table salt

  • 2

    Tbs sugar

  • 12

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

  • 1/2

    cup chilled solid vegetable shortening , cut into 4 pieces

  • 1/4

    cup vodka , cold

  • 1/4

    cup 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 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. 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. 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. 3. Be very generous with the flour when rolling out. CI suggests ~ 1/4 cup on the counter. I used probably that much on top and bottom. It was very easy once I added this additional flour. This was a nice crust - flaky and tasty. Servings: 8 Nutrition Facts Nutrition (per serving): 438 calories, 268 calories from fat, 30.5g total fat, 45.8mg cholesterol, 294mg sodium, 47.2mg potassium, 33g carbohydrates, 1.1g fiber, 3.3g sugar, 4.2g protein, 12.6 points. Source Author: Cook's Illustrated Source: Sneezles -- CLBB

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