Recipe: Foolproof Pie Dough (using vodka, Cook's Illustrated recipe)

FOOLPROOF PIE DOUGH

"Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup)."

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/4- inch slices and chilled
1/2 cup vegetable shortening, cut into pieces and chilled
1/4 cup cold vodka
1/4 cup cold water

Pulse 1 1/2 cups of the flour, salt and sugar in a food processor until combined, about 2 one-second pulses. Add the butter and shortening, and process until a homogeneous dough just starts to collect in uneven clumps, about 15 seconds. (The dough will resemble cottage cheese curds, and there should be no uncoated flour.)

Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add the remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.

Sprinkle the vodka and water over the 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 the dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Makes enough for one 9-inch double-crust pie; can be halved for single-crust
From: San Jose Mercury News, November 18, 2009
Source: The Best of America's Test Kitchen 2009