Easy as Pie - Dough
This is hands down the best pie dough I've successfully made.
Works well with sweet and savory pie dishes, doesn't need to be blind baked
Print RecipeIngredients
- 2½ cups all-purpose flour
- 1 tsp Salt
- 2 Tbsp Caster Sugar
- 220 grams Butter Unsalted - Cold, cut to cubes or chopped
- 50 grams Vegetable shortening room temp is fine - cut into small bits
- ¼ cup Vodka Cold - Mine is always in the freezer
- ¼ cup Water Cold
Instructions
- Process 1½ 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 a 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.
- When ready to use: roll out between two sheets of floured wax paper
Notes
FoolProof pie dough - Originally found here, I've made small changes. The dough keeps in the freezer for ages, so if you have a nice large food processor, you can easily double the recipe.
