Fool Proof Pie Crust Dessert Recipes
Ingredients
- 1 1/4 cups all purpose flour
- 1 TBSP granulated sugar
- 1/2 tsp salt
- 6 TBSPs unsalted butter
- 4 TBSPs vegetable shortening
- 2 TBSPs vodka (see note)
- 2 TBSPs ice water
Instructions
- Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 4 TBSPs (1/4 cup) vegetable shortening, cut in pieces. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it.
- To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.
- Add the chilled butter and shortening.
- Pulse until it is combined and there are no streaks of flour left.
- Add the last 1/2 cup of flour.
- Pulse until it is combined, broken up, and evenly distributed around the bowl.
- Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.
- With a stiff spatula work the dough into a ball.
- Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.
- Using a lot of flour, roll the dough out.
- Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.
- Press into the pie plate, trim off the extra dough, and pinch the edges.
Notes
My friend, Crazy for Crust, says that vinegar works as a substitute for the vodka, though the vodka does not add any taste and the alcohol vaporizes in the oven. Source