Updated: December 19, 2012 12:00PM
MAKES 1 (9-inch) pie crust
2 1/2 cups unbleached all-purpose flour 1 teaspoon salt 2 tablespoons sugar 12 tablespoons (1
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (11/2 sticks) cold unsalted butter, cut into 1/4 -inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup well chilled vodka
1/4 cup ice cold water
In a food processor fitted with the metal blade, pulse a few times the flour with the salt and sugar.
Add the butter and shortening and process until the dough just starts to collect in uneven clumps, about 30 seconds. Scrape down sides and pulse again until pea-size pieces start to form.
With the machine on, slowly sprinkle in the vodka and water until it just comes together. Dump the contents onto a piece of plastic wrap and use the plastic as a guide to bring the dough together into a ball.
Divide the 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. Freeze for up to 2 months.
Adapted from Cook’s Illustrated magazine, November/December 2007 issue