Foolproof Pie Crust
I’ve talked before about how my husband and I just love watching cooking shows. What’s better than public access cooking shows? America’s Test Kitchen is on PBS and although at times the host drives me nuts, I love to watch it. It’s the test kitchen for Cook’s Illustrated magazine. (If you’ve never picked up a copy I strongly suggest you do. You won’t regret it!) This summer I watched an episode on pies. They shared their Foolproof Pie Crust and I knew I had to give it a shot at Thanksgiving. I’ve tried a few different recipes for pie crusts over the years, and while none of them have been horrible, it wasn’t until this year I got “WOW this crust is amazing.” Jackpot.
Foolproof Pie Crust
Author/Source:
Ingredients:
- 2 1/2 cups unbleached all purpose flour
- 1 teaspoon salt
- 2 Tablespoons sugar
- 12 Tablespoons, cold unsalted butter, cut into 1/4 inch slices
- 1/2 cup chilled solid vegetable shortening, cut into four pieces (you can find organic shortening)
- 1/4 cup vodka, cold (this is the KEY ingredient cannot substitute, it imparts no flavor)
- 1/4 cup cold water
Directions:
In a food processor, process 1 1/2 cups flour, salt and sugar until combined, about 2 one second pulses. Add butter and shortening and process until the dough starts to collect in uneven clumps, about 15 seconds. Scrape the bowl with a rubber spatula and redistribute dough evenly around the blade. Add one more cup flour and pulse until mixture is evenly distributed around the bowl and mass of dough has been broken up. Empty mixture into a bowl. Sprinkle vodka and water over mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together. Divide two into two equal portions, flatten into about a 4 inch disk. Wrap each in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. When ready to use simply roll out the disk and prepare crust as outlined in your favorite pie recipes!
Freezing Directions:
Prepare as directed above. Wrap in plastic wrap then store in freezer bag and freeze until ready to serve. TO SERVE: Thaw in refrigerator. When ready to use simply roll out the disk and prepare crust as outlined in your favorite pie recipes!
Servings: Yields one 9 inch double pie crust (one top and bottom crust)
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Delectable Tuesday at Home Sweet Farm
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
looking forward to trying this *infused* crust! Smile!
http://bit.ly/tjXzWC
I found this recipe under the ‘Whole Foods’ link, but was surprised to see all purpose flower in the ingredients. Do you think it would still be good if I used white whole wheat flower? Also, I don’t think sugar is considered a ‘whole food’. Any substitute suggestions for that?
Yes, it was written by our whole foods writer and she uses whole wheat flour and sucanat for hers.
I use this recipe too, and it is indeed fabulous! I’ve never had too much luck with pie crust, but this one is easy to roll out & get into the pie pan & bakes nicely. Yum!