Based on the recipe from Cook's Illustrated and prepared for dinner on July 1, 2012.
Makes one nine inch pie shell.
6¼ ounces (1¼ cups) unbleached all-purpose flour
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter
¼ cup cold vegetable shortening
2 tablespoons vodka, cold
2 tablespoons water, cold
- The butter, shortening, vodka, and water should all be chilled to refrigerator temperature.
- Add ¾ cup flour, salt, and sugar to the bowl of a food processor and pulse for a few seconds to combine.
- Cut the cold butter into ¼ inch pieces, add to the flour mixture in the food processor.
- Cut the cold shortening into four pieces, add to the food processor, and process until a homogeneous dough starts to form, about 10 seconds. The dough will resemble cottage cheese and there should be no uncoated flour.
- Scrape down the sides of the bowl.
- Add ½ cup flour and pulse until combined, 4 to 6 pulses.
- Transfer the dough into a medium bowl and sprinkle with the cold water and vodka.
- Fold the water into the dough with a rubber spatula, pressing down on the dough. It will be slightly tacky.
- Turn the dough onto plastic wrap, flatten it into a 4″ disk, and refrigerate for at least 45 minutes.
- Remove dough from refrigerator and, on a generously floured surface, roll into a twelve-inch circle.
- Drape the dough loosely over the rolling pin and transfer it to a 9″ pie plate.
- Lift the edges of the dough and gently press it into the bottom of the pie plate.
- Refrigerate until the dough is firm, about 30 minutes.
- Move a rack to the bottom position of the oven. Put a rimmed baking dish on the rack and heat to 425°.
- Trim the edges of the dough (kitchen shears work well for this) to ½ inch from the edge of the pie plate.
- Fold the overhang under and either flute it or press it down with the tines of a fork.
- Refrigerate the dough for another 15 minutes.
- Remove the pie shell from the refrigerator and line it with two layers of foil. Add coins or pie weights.
- Bake for 15 minutes.
- Remove the foil and weights and bake the shell for an additional 5 to 10 minutes until it is golden brown and crisp.
- Cool to room temperature on a rack.
|Cut the flour and fat together using a food processor.|
|After chilling, the dough is ready to roll out.|
|Rolled out and ready for the pie plate.|
|The dough is ready to chill again.|
|Fluted and ready to chill the third and final time.|
|Weighted for baking so the bottom doesn't lift away from the bottom of the pie plate.|