Pie - Foolproof Dough - Double Crust

By BlueSchmoo

Cooks Illustrated 11/2007
Single Crust
http://www.cooksillustrated.com/recipes/detail.asp?docid=11572

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 dough’s and will require more flour to roll out (up to 1/4 cup).

Ingredients

• For one 9-inch Double-Crust Pie
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons 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

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

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.