12 tbsp (1 1/2 sticks) cold unsalted butter, cut into 1/4 inch slices
1/2 c cold vegetable shortening, cut into four pieces
1/4 c cold vodka
1/4 c cold water
Process 1 1/2 c 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 mis, pressing down on dough until
dough is slightly tacky and sticks together. Divide dough
into two even balls and flatten each into 4 in disk.
Wrap each in plastic wrap and refrigerate at least 45
minutes or up to 2 days.
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