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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My Mother-In-Law was the pie maker, I've always had a difficult time with the crust breaking or not rolling out properly. This crust is so easy to work with and it's the addition of vodka that does it...no not in me, in the crust. Read more . This recipe comes from Cook's Illustrated' 2008 Nov/Dec Issue, only slightly reworded, and as they say Vodka is essential to the texture of the crust and impart no flavor; do not substitute. Ingredients:
1 1//4 cups unbleached all purpose flour , divided |
1/2 teaspoon salt (if you use kosher, like i do, use a generous 1/2 teaspoon) |
1 tablespoon sugar |
6 tablespoons cold unsalted butter (3/4 stick) cut into cubes |
1/4 cup cold shortening (i use earth balance, an all natural shortening i get at whole foods, which contains no trans fats) |
2 tablespoons cold vodka |
1 tablespoon cold water or as needed |
Directions:
1. In a food processor, process 3/4 cup of the flour along with the salt and sugar until combined. Add the butter and shortening and process until a homogenous dough collects in uneven clumps; about 10 seconds. The dough will resemble cottage cheese, some of the butter and shortening might show, but all the flour should be coated. Scrape the bowl with a spatula to redistribute the dough. Add the remaining 1/2 cup flour and pulse until the mixture is evenly distributed around the bowl, about 4 - 6 quick pulses. Empty into a bowl.
2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it becomes slightly tacky and sticks together. Flatten the dough into a 4-inch disk; wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust the oven rack to the lowest position and heat to 400 degrees. Remove the dough from the refrigerator and roll out on a generously floured board to a 12 inch circle about 1/8 inch thick. Fold into quarters, or roll loosely onto the rolling pin (whichever way works best for you) and unroll (or unfold) into the pie pan. Working around the outside, using one hand to lift the dough while the other hand presses it gently into the pan, ease the dough into the pan, pressing well to the bottom and sides. Refrigerate 15 minutes.
4. Cut the overhang to 1/2 inch around, then press it under; the folded edge should be flush with the edge of the pan. Using a thumb and forefinger , flute the edge. Place in freezer 15 minutes.
5. Remove the pan from the freezer and line the crust with foil and fill with pie weights or beans. Bake for 15 minutes, remove the foil and bake 5 minutes more or until lightly browned. Continue with your recipe.
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