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Foolproof Pie Dough

LauraLaura Hogan

Vodka is essential to the texture of the crust and imparts no flavor -- do not substitute. 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 cup).


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servings:
Two single pie crusts

Save this recipe 1
Save this recipe 1
servings:
Two single pie crusts

Ingredients

  • 2 1/2 cups (12 1/2 ounces unbleached all purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 1/2 cold vegetable shortening, cut into 4 pieces
  • 1/4 cup cold vodka
  • 1/4 cup cold water
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directions

  • 1

    1. Process 1 1/2 cups flour, salt, and sugar in food processor until combines, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just start to collect in uneven clumps, about 15 second (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 in evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

  • 2

    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.


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