FOOL PROOF PIE CRUST
Mary Lou Ellis
Featured Pinch Tips Video
- 2 1/2 c
- 1 tsp
- 2 Tbsp
- 12 Tbsp
- cold butter, cut up into small pieces
- 4 Tbsp
- cold shortening cut into pieces
- 1/4 c
- vodka ice cold
- 1/4 c
- cold water
1Process 1 1/2 cup flour, salt and sugar in food processor in short pulses to combine.
2Add cold butter and shortening and pulse until a sticky dough starts to form and collects in uneven clumps. 15 seconds. (dough may resemble cottage cheese) Scrape bowl down and get all dough around the blade.
3Add last cup of flour. and process for 5-6 pulses. Empty into med bowl.
4Sprinkle wirh cold water and vodka. Using a spatula fold over until dough is a little tacky and sticks together. Divide in half and flatten each into a 4 " disk. Wrap in plactic wrap and refridgerate for at leat 45 minutes (or upto 2 days) before rolling out.
5Use for your favorite pie recipes. Enjoy