Some people just don’t get along with pie crusts or anything rolled out. I’m one of them (or, used to be!). So I’m always looking for recipes for pie crust that are easy to work with. I have to say, this recipe is fairly easy to work with, doesn’t tear all over the place, and is actually good tasting and super flaky when baked, and the fact that it is moister and more supple, allows me to roll out and put in the pie plate without disaster.
Vodka you say? 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).
I roll my pie crust between two sheets of my handy dandy Parchment Paper. There’s nothing more aggravating than rolling your crust out perfectly, only to find out it’s stuck to the counter. Now you have to ruin it to get it off the counter. Trust me, use the parchment. When it rolled to the right size, take one piece off, flip onto your pie plate, and peel off the other. I even flour the parchment a little before rolling. Along with this recipe and the processor method, that is the next thing that has made pie crust pleasurable!
- Single Pie Crust:
- 1-1/4 c. unbleached all-purpose flour
- ½ tsp. table salt
- 1 Tbsp sugar
- 6 Tbsp cold unsalted butter (3/4 stick), cut into ¼-inch slices
- ¼ c. chilled solid vegetable shortening , cut into 2 pieces
- 2 Tbsp vodka, cold (I've also used rum)
- 2 Tbsp cold water
- Double Pie Crust:
- 2-1/2 c. unbleached all-purpose flour
- 1 tsp. salt
- 2 Tbsp sugar
- 12 Tbsp cold unsalted butter (1-1/2 sticks), cut into ¼-inch slices
- ½ c. chilled solid vegetable shortening , cut into 2 pieces
- ¼ c. vodka , cold
- ¼ c. cold water
- Process ¾ cups flour (or 1-1/2 c. for double recipe), salt, and sugar together 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 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no un-coated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour (or 1 c. for double recipe) 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about ⅛ inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
- Trim overhang to ½" beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
This crust is perfect for Mom’s Apple Pie
It’s perfect for Banana Cream Pie