Foolproof Pie Dough

Makes: One, 9-inch double crust Preparation time: 10 minutes Total time:
20 minutes

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, divided
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch
slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka (try the freezer)
1/4 cup cold water

In a food processor fitted with the metal blade, process 1 1/2 cups flour
with the salt and sugar. Add the butter and shortening and process until
the dough just starts to collect in uneven clumps, about 15 seconds. (The
dough will resemble cottage cheese curds and there should be no uncoated
flour.) Scrape the bowl with a rubber spatula and redistribute the dough
evenly around the processor blade. Add the remaining flour and pulse until
the mixture is evenly distributed around the bowl and the dough has been
broken up, about 4 to 6 quick pulses. Empty the mixture into a medium
bowl. Sprinkle the vodka and water over the mixture. With a rubber
spatula, use a folding motion to mix, pressing down on the dough until it
is slightly tacky. 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.

From Cook's Illustrated magazine. Tested by
Susan Selasky for the Free Press Test Kitchen. 432 calories (61% from
fat), 29 grams fat (14 grams sat. fat), 33 grams carbohydrates, 4 grams
protein, 294 mg sodium, 45 mg cholesterol, 11 mg calcium, 1 gram fiber.


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