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). The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.
2½ |
cups (12½ ounces) unbleached all-purpose flour, plus extra for the work surface (see note) |
2 |
tablespoons sugar |
1 |
teaspoon table salt |
12 |
tablespoons (1½ sticks) unsalted butter, cut into ¼-inch pieces and chilled |
½ |
cup vegetable shortening, cut into 4 pieces and chilled |
¼ |
cup vodka, chilled (see note) |
¼ |
cup ice water |
1. Process 1½ cups of the flour, the sugar, and salt together in a food processor until combined. Scatter the butter and shortening over the top and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.
2. Scrape down the workbowl and redistribute the dough evenly around the processor blade. Sprinkle the remaining 1 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, 4 to 6 pulses.
3. Transfer the mixture to a medium bowl. Sprinkle the vodka and water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.
4. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.