Foolproof Pie Dough

Vodka is essential to the texture and imparts no flavor. 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).

Enough for one 9 inch Double Crust Pie

Ingredients

2 1/2 cups of unbleached all purpose flour

1 teaspoon of salt

2 Tablespoons of sugar

12 Tablespoons cold unsalted butter,(1 1/2 sticks), cut into 1/4 inch slices

1/2 cup chilled solid vegetable shortening, cut into 4 pieces

1/4 cup vodka, chilled

1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one pulses. Add butter and shortening and process until homogenous dough just starts 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 of flour and pulse until the 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 the 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.

Pappas tip:

Take the butter and shortening and cut into small cubes as you say. But, then take 1/3 of the cubes and spread out on a small plate and put in the freezer. Put the remaining 2/3 on another plate, also spread out, in the refrigerator. Chill for at least 30 minutes.

Pulse the flour/ dry ingredients in the food processor as you say. Then add the refrigerated butter/ shortening and pulse until it looks like coarse sand. I then mix the vodka/ chilled water in a small measuring cup, add the frozen butter to the flour mix and pour the water/ vodka in the processor as I am holding the pulse button (4 to 6 seconds). Comes out perfect every time.

I also have clear wrap spread on the counter (2 long strips with long edges slightly overlapping so it's large enough). I pour the dough onto that, pull the edges around it and knead into the disc. Then into fridge. When I am ready to roll out. I put the disc, wrap side down on the counter, unwrap and add two more pieces of clear wrap on top; way easier to roll between the clear wrap.

When I am done rolling, I peel the top layers of clear wrap off and dust the whole thing. Then I fold in half, dusting again, then quarter, dust, flip and dust. Very easy to lay into pie plate then~