Fool Proof Pie Crust

Ingredients

1 1/4 cups all purpose flour

1 TBSP granulated sugar

1/2 tsp salt

6 TBSPs unsalted butter

1/4 cup vegetable shortening

2 TBSPs vodka (see note)

2 TBSPs ice water

Instructions

Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 1/2 cup vegetable shortening. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it.

To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.

Add the chilled butter and shortening.

Pulse until it is combined and there are no streaks of flour left.

Add the last 1/2 cup of flour.

Pulse until it is combined, broken up, and evenly distributed around the bowl.

Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.

With a stiff spatula work the dough into a ball.

Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.

Using a lot of flour, roll the dough out.

Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.

Press into the pie plate, trim off the extra dough, and pinch the edges.

Notes

My friend, Crazy for Crust, says that vinegar works as a substitute for the vodka, though the vodka does not add any taste and the alcohol vaporizes in the oven.

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