SINGLE PIE CRUST (VODKA)

SINGLE PIE CRUST (VODKA) image

Categories Dessert

Yield 9 inch pie crust

Number Of Ingredients 7

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Ingredients

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold
2 tablespoons cold water

Steps:

1. Process 3/4c flour, salt, and sugar together in food processor til combined, about 2 one-second pulses. Add butter and shortening and process til homogenous dough just starts to collect in uneven clumps, about 10 secs (will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom and redistribute dough evenly around processor blade. Add remaining 1/2c flour and pulse til 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 mins or up to 2 days. 3. 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 ¼c) work surface to 12-inch circle about 1/8 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 til dough is firm, about 30 mins. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough. Refrigerate dough-lined plate til firm, about 15 mins. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 mins. Remove foil and weights, rotate plate, and bake for 5 to 10 mins additional minutes til crust is golden brown and crisp.