Spiced Piecrust

By Hklbrries

Dash chef Jon Ashton swears by this recipe. Can you guess the magic ingredient? This easy Pecan Pie Filling is a perfect match for this piecrust!

Ingredients

• 2 cup unbleached all-purpose flour
• 1 tsp salt
• 2 Tbsp sugar
• 2 tsp pumpkin pie spice
• 8 Tbsp cold unsalted butter, cut into 1/4-inch slices
• 4 Tbsp vegetable shortening, cut into 4 pieces
• 1/4 cup ice-cold water
• 2 Tbsp vodka

Details

Servings 2
Adapted from parade.condenast.com

Preparation

Step 1

Combine 1 cup flour, salt, sugar, and pumpkin pie spice in a food processor until well mixed.

Add butter and shortening and process just until dough starts to form pea-size clumps.

Add remaining 1 cup flour and pulse 5 or 6 times. Transfer dough to a medium bowl.

Add water and vodka to mixture. Mix with hands using a folding motion, pressing down on dough until it is slightly tacky and sticks together.

Divide dough into 2 balls. Wrap each in plastic wrap, then flatten into 4-inch discs. Refrigerate for at least 45 minutes or up to 2 days.

When ready to roll out, make sure your work surface and rolling pin are thoroughly floured. Roll out dough to fit 9-inch pie pans. Carefully transfer to pans; crimp edges.

Additional recipe in collection: Pecan Pie Filling