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Name: Foolproof Pie Crust
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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; 1/4 cup cold water

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INGREDIENTS

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
1/4 cup cold water

INSTRUCTIONS

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (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 flour and pulse until 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 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.

NOTES

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Foolproof Pie Crust

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
1/4 cup cold water

1.
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (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 flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2.
Sprinkle vodka and water over mixture. With 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 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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Nutrition

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Serving Size: 1 (186g)
Recipe Makes: 1

Calories: 922
Calories from Fat: 922 (100%)

Amt Per Serving		% DV

	Total Fat 102.4g	137 %
	Saturated Fat 41.3g	206 %
	Monounsaturated Fat 45.5g
	Polyunsanturated Fat 11.2g
Cholesterol 57.3mg		18 %
Sodium 9304.3mg		321 %
Potassium 1.9mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 922

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