Vodka Pie Dough - Single Crust

From Cook's Illustrated. I have never been able to make a flakey pie crust that didn't tear before trying this recipe. As of now I've used this three times, and it couldn't be any easier. Nor better. Everyone has said it's the best crust they've ever had.
Vodka Pie Dough - Single Crust
Vodka Pie Dough - Single Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1-1/4

    cups unbleached all-purpose flour (6 1/4 ounces)

  • 1/2

    teaspoon table salt

  • 1

    Tablespoon sugar

  • 6

    Tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices

  • 1/4

    cup vegetable shortening, cold, cut into two pieces (I freeze mine; it doesn't harden)

  • 2

    Tablespoons vodka, cold (see note)

  • 2

    Tablespoons cold water

Directions

Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. 4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven. From here, follow the instructions for whatever pie you're making--you will probably continue to bake the crust longer once it is filled. For some reason, this will **not** over-bake the crust, though you may want to cover the edges with foil to prevent over-browning.

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