Ingredients: |
Ingredients: 2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water
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Directions: |
Directions:Tip: Keep butter, shortening, water, and vodka ice cold until the moment you are ready to use it.
Tip: Use dry measuring cups for dry ingredients, and liquid measuring cups for liquids. It DOES make a difference.
Tip: When measuring flour, don't just scoop it out of the bin. Spoon the flour into the measuring cup, DO NOT pack it or press it down at all. Using the knife you'll use to level the top, give one tap on the edge of the measuring cup, to deal with any air pockets, then level the top and pour the loose flour into the mixing bowl.
Tip: Don't overmix!
Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use 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 45 minutes or up to 2 days. |
Personal
Notes: |
Personal
Notes: I love to cook, specifically to bake. Many women embrace the idea of having a "signature fragrance" or a "signature color". Not me. I searched for my "signature pie crust" recipe for years. You know, that one receipt that would look and taste amazing, yet wouldn't be too complicated, but would turn out a perfect (or near perfect) crust routinely. This is the one!
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