Fool Proof Pie Crust

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 4 tbsp Vegetable shortening

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 6 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Vodka

Found on wineandglue.com

Description

Ingredients

• 1 1/4 cups all purpose flour
• 1 TBSP granulated sugar
• 1/2 tsp salt
• 6 TBSPs unsalted butter
• 4 TBSPs vegetable shortening
• 2 TBSPs vodka (see note)
• 2 TBSPs ice water

Directions

• Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 4 TBSPs (1/4 cup) vegetable shortening, cut in pieces. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it.
• To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.
• Add the chilled butter and shortening.
• Pulse until it is combined and there are no streaks of flour left.
• Add the last 1/2 cup of flour.
• Pulse until it is combined, broken up, and evenly distributed around the bowl.
• Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.
• With a stiff spatula work the dough into a ball.
• Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.
• Using a lot of flour, roll the dough out.
• Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.
• Press into the pie plate, trim off the extra dough, and pinch the edges.