Foolproof Pie Dough
From way2nrml 12 years ago
- 2 hrs. to make
- Serves 2
My Grandma Smith was an amazing baker and every Thanksgiving I would wait patiently through the rest of the excellent meal until pie was served. Eventually I asked her for the recipe, but by then she had lost it in a move. Read more This one comes from Cook's Illustrated Magazine, and is the closest to hers that I have found so far. Enjoy! See less
Ingredients
- 2 1/2 C. (12.5 oz) unbleached all-purpose flour shopping list
- 1 tsp. table salt shopping list
- 2 Tbs. sugar shopping list
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices shopping list
- 1/2 C. chilled solid vegetable shortening, cut into 4 pieces shopping list
- 1/4 C. vodka, cold (I use brandy, but any high-alcohol content liquor should work) shopping list
- 1/4 C. cold water shopping list
How to make it
- 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 homogeneous 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.
- 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 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 min. or up to 2 days.
- Note: The alcohol is vitally important to the success of the pie dough, so please do not omit it.
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