Pie Crust for One 9-inch Double-Crust Pie
2½ cups unbleached all-purpose flour (12½ ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1½ sticks), cut into ¼-inch
slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water
1. Process
1½ cups flour, salt, and sugar in food processor until combined, about 2
one-second pulses.
2. Add
butter and shortening and process until dough (when it has uniform composition)
just starts to collect in uneven clumps, about 15 seconds (dough will resemble
cottage cheese curds and there should be no uncoated flour).
3. 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.
4. 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.
5. 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.