Directions: |
Directions:1. Pulse 3/4 cup of flour (1 1/2 double), salt, and sugar in food processor until combined
2. Add butter and shortening and process until a homogeneous dough just starts to collect in uneven clumps, about 10 seconds
3. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade
4. Add the remaining 1/2 cup (1 cup double) flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 pulses
5. Empty into medium bowl
6. Sprinkle the vodka and water over the mixture and then with a rubber spatula use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together
7. Flatten the dough into a 4-inch disk and wrap it in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
8. Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack and heat to 425 degrees
9. Remove the dough from the refrigerator and roll it out on a generously floured work surface to a 12-inch circle about 1/8-inch thick
10. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang
11. Leave the overhang in place and refrigerate until the dough is firm, about 30 minutes
12. Trim the overhang to 1/2-inch beyond the lip of the pie plate and flute the edges
13. Refrigerate the dough-lined plate until firm, about 15 minutes
14. Line the crust with foil, and fill with pie weights or pennies
15. Place pie plate on the baking sheet and bake for 15 minutes (partially baked crust) and then remove the pie weights and foil
16. Rotate the plate and bake for 5 to 10 additional minutes (fully baked) |
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