FOOL SINGLE CRUST PIE DOUGH
Make enough for one 9 inch crust pie dough
Ingredients:
1 ¼ cups (6 ¼ ounces ) all purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoon unsalted butter, cut into ¼ inch pieces and chilled
¼ cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoon cold vodka
2 tablespoon water
Procedures:
Pulse ¾ cup flour, sugar, and salt in food processor until combined, about 2 pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven chumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of`butter remaining and there should be no uncoated flour). Scrape down bowl and redistribute dough evenly around processor blade. Add remaining ½ 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 bowl.
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. Flatten dough into 4 inch disk. Wrap disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
Make enough for one 9 inch crust pie dough
Ingredients:
1 ¼ cups (6 ¼ ounces ) all purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoon unsalted butter, cut into ¼ inch pieces and chilled
¼ cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoon cold vodka
2 tablespoon water
Procedures:
Pulse ¾ cup flour, sugar, and salt in food processor until combined, about 2 pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven chumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of`butter remaining and there should be no uncoated flour). Scrape down bowl and redistribute dough evenly around processor blade. Add remaining ½ 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 bowl.
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. Flatten dough into 4 inch disk. Wrap disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
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