Foolproof Pie Dough
WHY THIS RECIPE WORKS
Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that baked up tender and flaky and rolled out easily every time, we found a magic ingredient: vodka. Using vodka, which is just 60 percent water, gave us an easy-to-roll dough with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven. And a combination of butter and shortening made for a rich-tasting dough.
Foolproof Double-Crust Pie Dough
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). This dough cannot be made by hand.
2½ cups (12½ ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into ¼-inch-thick slices and chilled
8 tablespoons vegetable shortening, cut into 4 pieces and chilled
¼ cup vodka, chilled
¼ cup ice water
1. Process 1½ cups flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.
2. Scrape down sides of bowl and redistribute dough evenly around processor blade. Sprinkle remaining 1 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 large bowl. Sprinkle vodka and ice water over mixture. Using rubber spatula, stir and press dough until it sticks together.
4. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Foolproof Single-Crust Pie Dough
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 2 tablespoons). This dough cannot be made by hand.
1¼ cups (6¼ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons unsalted butter, cut into ¼-inch-thick slices 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 process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 seconds.
2. Scrape down sides of 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 bowl. Sprinkle vodka and ice water over mixture. Using rubber spatula, stir and press dough until it sticks together.
4. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
