Try this Pie Dough recipe, or contribute your own.
Suggest a better description1. 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 homogenous 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 2 hours or up to 2 days.
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. 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).
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Serving Size: 1 Serving (682g) | ||
Recipe Makes: Servings | ||
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Calories: 3165 | ||
Calories from Fat: 1885 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 209.5g | 279 % | |
Saturated Fat 115.5g | 577 % | |
Monounsaturated Fat 66.4g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 404.3mg | 124 % | |
Sodium 989.8mg | 34 % | |
Potassium 375mg | 10 % | |
Total Carbohydrate 255.2g | 75 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 246.8g | ||
Protein 33.5g | 48 % | |
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. |
Calories per serving: 3165
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