- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon 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
Directions:
Take the butter and shortening from the refrigerator. Cut the butter into 1/4 inch slices. Cut the shortening into four pieces. Place both into a bowl and pop into the freezer to chill further.
When ready, 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. Use your hands if needed to help it come together into dough.
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. Use your hands if needed to help it come together into dough.
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 or place into the freezer for later use.
Myrtle's Note: I have been so anxious about attempting my very first pie dough. I had heard about America's test kitchen recipe and thought that would be a good place to start. I did find it odd when I dumped the mixture into the bowl. It looked just like flour. I couldn't see it coming together at all, even with the liquids. However, it did. Fairly quickly. This is definitely a doable recipe for a pie crust beginner like me!
Yield: 2 crusts
