Cook's Illustrated Foolproof Pie Dough~
This recipe makes one double pie crust. The dough was easy to work with and proved to be both flavorful and flaky. It had an immediate lead in our Pie Cust Taste Challenge (2013).
Author: Cook's IIlustrated, 2007
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 1½ sticks cold, unsalted butter, cut into ¼" slices
- ½ cup cold vegetable shortening, cut into 4 pieces
- ¼ cup vodka
- ¼ cup cold water
Instructions
- Process 1½ cups flour, salt, and sugar in food processor until combined (approximately 2 seconds). Add butter and shortening and process until dough just starts to collect in uneven clumps (approximately 15 seconds), resembling cottage cheese.
- Scrape bowl with rubber spatula to redistribute dough around processor blade.
- Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With a rubber spatula, using a folding motion, mix and press down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4" disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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Cook’s Illustrated Foolproof Pie Dough
