- 120 mins
- 175 mins
Ingredients
- 2 1/2 cups flour
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 1/2 sticks unsalted butter, cut into 1/4-inch pieces and chilled
- 1/2 cup vegetable shortening, cut into 4 pieces and chilled
- 1/4 cup vodka, chilled
- 1/4 cup ice water
Preparation
Step 1
Process 1½ cups of the flour, sugar and salt, together in a food processor until combined. Scatter the butter and shortening over the top and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.
Scrape down the work bowl and redistribute the dough evenly around the processor blade. Sprinkle the remaining 1 cup of flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, 4 to 6 pulses.
Transfer the mixture to a medium sized bowl. Sprinkle the vodka and water over the mixture. Stir and press the dough together using a stiff rubber spatula, until the dough sticks together.
Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
Rolling Out: Lay the disk of dough on a lightly floured counter and roll the dough outward from its center into a 12-inch circle. Between every few rolls, give and dough a quarter turn to help keep the circle nice and round. Toss additional flour underneath the dough as needed to keep the dough from sticking to the counter. Loosely roll the dough around the rolling pin; then gently unroll it over the pie plate. Lift the dough and gently press it into the pie plate, letting the excess hang over the plate. Cover the crust lightly with plastic wrap and refrigerate for 30 minutes. Roll the other disk out into a 12-inch circle and place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
Fruit Pies: Preheat oven to 425 degrees and adjust oven rack to lowest position. Line a baking sheet with foil and place in oven to preheat. Fill pie shell, mounding the fruit slightly in the middle. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. Trim, fold and crimp the edges, and cut 4 vent holes in the top. Brush the crust with a beaten egg and sprinkle with sugar.
Bake for 25 minutes until the crust is golden brown, then reduce heat to 375 degrees, rotate the baking sheet and bake for another 25 to 30 minutes, until the juices are bubbling. Cool on a wire rack for 2 hours.