Description
Adapted from SeriousEats.com with additional instructions from Epicurious.com
Ingredients
Scale
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka (or another high-proof spirit)
- 1/4 cup cold water
Instructions
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- Combine flour, salt, and sugar in a bowl until combined.
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- Add butter and shortening and cut into flour with a fork, or by pressing the flour quickly between your fingers (try not to warm it up) or sliding it between your palms.
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- Sprinkle vodka and water over mixture. With a rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. This resting period allows the liquid to distribute evenly and makes rolling out easier. It also allows any gluten you have created to relax before rolling.
- Flour your work surface and roll out one dough disk until large enough to fit your pie pan.
- Transfer crust to your pan, cut away excess, and crimp edges.
- If your recipe calls for pre-baking the crust (as many do), cover with parchment paper or foil and add pie weights. Bake for 20 minutes at 400°F (204°C) (use a TimeStick® to keep track).
- Remove the weights and cover and bake another 6-10 minutes or until pale gold.
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- Fill with your favorite pie filling recipe and bake. You may want to wrap your crust in foil or use a pie-shield to prevent overcooking the edge of your pie crust.
