SewForum.com

I came across this and I don't use any other recipe for pie crust. It's so flaky and yummy !!! You do need to use a food processor !!

2 1/2 c. unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
½ cup vegetable shortening, cold, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water

Process 1 ½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. 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.
• 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. Divide dough into 2 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.
• Remove 1 disk of dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.

I forgot to add:

So far I've made 2 pies; 1 fresh blueberries and yesterday a fresh raspberry.

Anyone trying this, post your results, I'm curious to to hear, I absolutely like the texture, taste and ease of making it.

I was just reading some of the recipes and ran across this pie crust recipe. The funny thing about it..is that I was watching American Test Kitchen on our local PBS and they were making this same pie crust recipe. I grabbed a pencil and wrote it down. Guess it has been around for a while..am going to try it today.

I have never heard of putting vodka in a crust.

This last weekend my daughter and I used this recipe to make 10 apple pies. It was the BEST pie crust I have ever made and I have been making pies for decades. The vodka cooks off in the baking process but gives enough liquid to roll the dough easier. It really is fabulous.

My favorite crust recipe is very similar to this and comes out wonderful but uses vinegar instead of the vodka.

PatK