This recipe is for a 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 1/4-inch slices
- 1/2 c. chilled solid vegetable shortening , cut into 2 pieces
- 1/4 c. vodka, cold if possible
- 1/4 c. cold water
- Process 1-1/2 c., 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 1 c. 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Roll out between two pieces of parchment paper, and refigerate until ready to use.
I have even got lazy and pulsed the wet ingredients in with the processor, and the crust still comes out flaky and delicious.
This dough truly is easy to work with. I have also found it on occasion to be too moist. If that happens, I just work some flour in to the dough without kneading too much to toughen.