Making pie dough is not a simple task. It’s never been one that I have easily mastered and to this day – I often struggle with it. But….I have found a recipe via my favorite publication, Cooks Illustrated, posted here on Food 52.
The key to a good crust is cold ingredients, chunks of fat, and VODKA! Yup – you heard me…ice cold vodka as part of your liquid. It’s my secret weapon!
Lastly – I always have some pie dough in the freezer for those impromptu invitations or last minute guest. Whipping up a pie, using household fridge and pantry staples is way easier than mixing up a batch of cookie dough.
Have questions – email me! I love to connect and chat!!
Susan’s Favorite Pie Dough Recipe
250grams | 6.25 ounces | 1 1/4 cup unbleached flour
1/2 teaspoon Celtic sea salt
1 tablespoon sugar
85.5 grams | 3 ounces | 6 Tablespoons unsalted butter
57 grams | 2 ounces | 4 tablespoons vegetable shortening
2 Tablespoons vodka, very cold
2 Tablespoons ice water
• preheat oven to 275*.
• measure dry ingredients in a large bowl. whisk.
• add butter and shortening and mix with a pastry cutter.
• once blended, add water and vodka, 1 tablespoon at a time until you get the consistency you want.
• wrap in plastic wrap and chill for at least 30 minutes.
• once chilled, roll out and place in desired pie tin. prick with a fork and cover with parchment. place pie weights, rice, or beans (or even pennies) on top of the parchment lined pastry and bake for 15 minutes. let cool.
• some recipes call for blind baking and some don’t. if your recipe does not require blind baking – omit the last step.
• frozen dough can be wrapped in plastic wrap and stored in a ziploc, freezer bag for up to 30 days.