Cook's Illustrated's Foolproof Pie Dough
A tender, easy-to-roll double pie crust made with cold fat, a food processor, and vodka for flaky layers without fussy handling.
Prep 15 min · Total 1 hr · Makes 2 pie crusts (1 double-crust pie)
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water
Directions
- In a food processor, combine 1 1/2 cups flour with the salt and sugar, using about 2 one-second pulses. Add the butter and shortening, then run the machine for about 15 seconds, just until the mixture begins forming a rough, uneven dough in clumps. It should look a bit like cottage cheese curds, with no loose flour left bare. Use a rubber spatula to scrape down the bowl and spread the dough back around the blade. Add the remaining cup flour and pulse 4 to 6 times, just until the mixture is spread evenly in the bowl and the larger mass has broken apart. Transfer everything to a medium bowl.
- Drizzle the vodka and water over the dough mixture. Using a rubber spatula, fold the dough over itself while pressing down until it feels lightly tacky and holds together. Split the dough into two equal balls, then press each one into a 4-inch disk. Wrap each disk in plastic wrap and chill for at least 45 minutes or as long as 2 days.