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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Foolproof Double crust pie dough Recipe

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This recipe for Foolproof Double crust pie dough is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c flour
2 Tbsp sugar
1 tsp salt
12 Tbsp unsalted butter, cut into 1/4" pieces and chilled
8 Tbsp veg shortening, cut in 4 pieces and chilled
1/4 c vodka, chilled
1/4 c ice water
Directions:
Directions:
1. Process 1 1/2 c flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and continue to process until incorporated mixture begins to forms uneven clumps with 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 mix has broken up into pieces and is evenly distributed around the bowl, 4 - 6 pulses.

3. Transfer mix to large bowl. Sprinkle vodka and ice water over mix. Using stiff rubber spatula, stir and press dough until it sticks together.

4. Divide dough in half, turn each half onto sheet of plastic wrap, and form each into 4 " disk. Wrap each disk tightly in plastic and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (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
Number Of Servings:
Number Of Servings:
1 9" pie

 

 

 

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