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CI Vodka Pie Dough
I used this to make Apple pie yesterday. I had a terrible time with this "easy" crust until I read the instructions for the pie in which they used this recipe. I used my usual method of rolling between two pieces of cling wrap - what a mess! I am usually pretty successful with pie dough recipes so I was really frustrated at first. I don't like how they did not put the information about the flour needed to roll out the crust in with the pie recipe on the next page. Thankfully, I was able to salvage my crust. It was very easy to work with once I had an adequate amount of flour to roll it out with. I will try it again with the additional flour.
Foolproof Pie Dough
Cook's Illustrated
11/2007
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).
For one 9-inch Double-Crust Pie
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening , cut into 4 pieces
1/4 cup vodka , cold
1/4 cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Molli's Note: Be very generous with the flour when rolling out. CI suggests ~ 1/4 cup on the counter. I used probably that much on top and bottom. It was very easy once I added this additional flour. This was a nice crust - flaky and tasty.
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