Pie Crust for One 9-inch Pie Shell
1¼ cups unbleached all-purpose flour (6¼ ounces) (Use King Arthur or Pillsbury)
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (¾ stick), cut into ¼-inch slices
¼ cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold (I know it sounds strange, but it works better than
water - the alcohol will dissipate)
2 tablespoons cold water
1.
Process ¾ cups flour, salt, and sugar together in food processor
until combined, about two 1-second pulses.
2.
Add butter and shortening and process about 10 seconds (dough
will resemble cottage cheese curds with some very small pieces of butter
remaining, but there should be no uncoated flour).
3.
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.
4.
Empty mixture into medium 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.
5.
Flatten dough into 4-inch disk. Wrap in plastic wrap and
refrigerate at least 45 minutes or up to 2 days.
6.
Adjust oven rack to lowest position, place rimmed baking sheet on
oven rack, and heat oven to 425 degrees.
7.
Remove dough from refrigerator and roll out on generously floured
(up to ¼ cup) wax papered surface to 12-inch circle about ⅛ inch
thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving
at least 1-inch overhang on each side.
8.
Working around circumference, ease dough into plate by gently
lifting edge of dough with one hand while pressing into plate bottom with other
hand. Leave overhanging dough in place; refrigerate until dough is firm, about
30 minutes.
9.
Trim overhang to ½ inch beyond lip of pie plate. Fold overhang
under itself; folded edge should be flush with edge of pie plate. Flute dough
or press the tines of a fork against dough to flatten it against rim of pie
plate. Refrigerate dough-lined plate until firm, about 15 minutes.
10.
Remove pie pan from refrigerator, line crust with heavy foil. Bake
for 15 minutes. Remove foil, rotate plate, and bake for 5 to 10 minutes additional
minutes until crust is golden brown and crisp.