Foolproof Pie Dough

Perfect pie crust every single time. Vodka is not cheap but it ensures a successful crust every time. This recipie is exactly as it is in Cook’s Illustrated, August 2008. My changes are sub 1/2 cup butter for shortening, no sugar (makes the crust brown too fast), and 1 tsp salt seems to be too much, maybe cut back to 3/4 tsp. Also the 1/2 cup total liquid makes it too wet in my opinion so I hold 2 to 3 tablespoons back. I use Smirnoff vodka, I hate really cheap vodka but you don’t need to use the really good stuff.

ingredients

2.5 cups (12.5 oz) unbleached all-purpose flour
1 tsp table salt
2 tablespoons sugar
12 tablespoons unsalted butter cut into 1/4 slices
.5 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

directions

1
Combine vodka and water and keep cold; set aside.
2
Process 1 1/2 cups flour, salt and sugar in food processor until combined, about two 1 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 meduum bouwl.
3
Sprinkle vodka and water over mixture,. With rubber spatula, use folding motions to mix, pressing down on dough until dough is slightly tacky and sticks together, Divide dough into 2 even balls and flatten each inot 4 inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Source: Christine O'Connell