Two 9-inch Pie Crusts
Makes Two single 9-inch crusts or one double-crusted pie
Equipment: Food processor, glass Pyrex pan for best crust, rolling pin, scale for accurate flour measuring, bowls, spatula, plastic wrap, parchment or wax paper, wet towel
2½ cups (12½ ounces) all-purpose Gold Medal flour
(Gold Medal flour has the best gluten content for pie crusts)
1 teaspoon kosher salt
2 tablespoons sugar
14 tablespoons cold unsalted butter cut into ¼-inch slices (do not cut smaller)
6 tablespoons vegetable shortening (refrigerate before using)
3 tablespoons ice water
3 tablespoons cold vodka
(add 1 tablespoon at a time as needed – it will evaporate)
- Combine two thirds of flour (a little under 2 cups) with 2 tablespoons sugar and 1 teaspoon kosher salt in the bowl of a food processor. Pulse twice to combine.
- Add 14 tablespoons cold butter slices over flour.
- Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
- Add 6 tablespoons cold shortening.
- Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
- Sprinkle ~ 3 tablespoons water and ~ 3 tablespoons vodka over mixture adding a tablespoon at a time (you might not need it all or you may need a little more). With rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 2 hours before rolling or baking.
(You may refrigerate up to 2 days or place it in a zipper lock bag with as much air pressed out as possible, and freeze it for up to three months, letting it thaw in the refrigerator before rolling and baking.)
- It’s easier to roll the crust if the counter is cold, so put ice packs or plastic bags filled with ice on the counter.
- When the counter is cold, put a dampened dish towel on it and put parchment (or wax) paper on top of towel and roll dough. The rolled dough does not stick to the parchment paper making it easier to transfer to the pie pan.