Pie Crust

{17 notes} home

asweetbeginning:

and anyone else who wants to make the best pie crust you’ll ever make

i wish i could take credit for this recipe, but sadly, i must give the credit to cook’s illustrated

ingredients

  • 2 1/2 c unbleached all-purpose flour (12 1/2 ounces)
  • 1 t table salt
  • 2 T sugar
  • 12 T cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
  • 1/2 c chilled solid vegetable shortening , cut into 4 pieces
  • 1/4 c vodka , cold
  • 1/4 c cold water

steps

  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.

vodka… yes, vodka… don’t do what i did and use ketel one because it’s all you have! that’s a waste of good vodka! use the cheapest vodka you want to use! it will be great. and your pie will not taste like alcohol, i promise. also, it is going to seem wetter than you want it to - it’s right. you are going to have to use more flour to roll it out than you are used to, too - up to 1/4 c.

YAY!

17 Notes

  1. recipesandotherthings reblogged this from recipekeeping
  2. taoistdrunk said: Thank you!!
  3. recipekeeping reblogged this from asweetbeginning
  4. hikergirl reblogged this from asweetbeginning
  5. asweetbeginning posted this