Foolproof Pie Dough for Double-Crust Pie

americastestkitchen.com

Christina

2 ½ cups unbleached all-purpose flour (12 ½ ounces), divided

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼-inch slices

½ cup chilled solid vegetable shortening, cut into 4 pieces

¼ cup vodka, cold

¼ cup cold water

note: BEFORE YOU BEGIN

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (1/4 cup must be used to prevent the dough from sticking to the counter). Vodka is essential to the texture of the crust and imparts no flavor-do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (¼ cup must be used to prevent the dough from sticking to the counter).

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