MAKES ENOUGH FOR ONE 9-INCH PIE
Vodka is essential to the tender texture of this crust and imparts no flavor—do not substitute water. This dough is moister than most standard pie doughs and will require lots of flour to roll out (up to ¼ cup). A food processor is essential for making this dough—it cannot be made by hand. For more information on rolling and fitting pie dough.
|
1¼ |
cups (6¼ ounces) all-purpose flour |
|
1 |
tablespoon sugar |
|
½ |
teaspoon salt |
|
6 |
tablespoons unsalted butter, cut into ¼-inch pieces and chilled |
|
4 |
tablespoons vegetable shortening, cut into 2 pieces and chilled |
|
2 |
tablespoons vodka, chilled |
|
2 |
tablespoons ice water |
1. Process ¾ cup flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 seconds.
2. Scrape down bowl and redistribute dough evenly around processor blade. Sprinkle remaining ½ cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses.
3. Transfer mixture to medium bowl. Sprinkle vodka and ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together.
4. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)
5. Adjust oven rack to middle position and heat oven to 425 degrees. Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 30 minutes.
6. Trim overhang to ½ inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is fully chilled and firm, about 15 minutes, before using.
7. Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
8A. FOR A PARTIALLY BAKED CRUST: Bake until pie dough looks dry and is pale in color, about 15 minutes. Remove weights and parchment and continue to bake crust until light golden brown, 4 to 7 minutes longer. Transfer pie plate to wire rack. (Crust must still be warm when filling is added.)
8B. FOR A FULLY BAKED CRUST: Bake until pie dough looks dry and is pale in color, about 15 minutes. Remove weights and foil and continue to bake crust until deep golden brown, 8 to 12 minutes longer. Transfer pie plate to wire rack and let crust cool completely, about 1 hour.