Foolproof Pie Dough (with vodka)

By Tamipri

Vodka is essential to the texture of the crust and imparts no flavor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 c.).

Ingredients

• 2 1/2 c. (12 1/2 oz.) unbleached, all-purpose flour, + extra for work surface
• 1 tsp. table salt
• 2 Tb. sugar
• 12 Tb. (1 1/2 sticks) cold unsalted butter, cut into 1/4" slices
• 1/2 c. cold vegetable shortening, cut into 4 pieces
• 1/4 c. cold vodka
• 1/4 c. cold water

Details

Servings 1

Preparation

Step 1

1. Process 1 1/2 c. flour, salt, and sugar in food processor until combined, about two 1-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 shoudl 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 distribute around bowl and mass of dough has been broken up, 4-6 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 2 even balls and flatten each into 4" disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.