PIE CRUST WITH VODKA
This recipe is taken from Cook’s Illustrated who calls it “foolproof” so who are we to argue! It seems to work very well. This is just one of the variations for pie crust we use when we teach pie making.
2 ½ cups All-purpose flour
- 1 teaspoon salt
- 2 Tablespoons sugar
- 12 tablespoons cold unsalted butter cut into 1/4 inch cubes
- ½ cup cold shortening, cut into ¼ in cubes
- ¼ cup cold vodka
- ¼ cup cold water
Combine 1 ½ cups flour, sugar and salt in bowl of food processor. Pulse to combine. Add cold butter and shortening and process just until cottage cheese like, about 15 seconds. Add remaining 1 cup of flour and pulse. Remove from processor to fresh bowl. Blend and sprinkle water and vodka over flour mixture. Fold in with rubber spatula. Dough is slightly tacky but holds together. Form into 2 round disks; chill 45 minutes at least or up to 2 days before rolling.