Real Recipes From Real Home Cooks ®

foolproof double-crust pie dough-connie

a recipe by
Connie Ottman
Orlando, FL

The original recipe for this wonderful pie crust came from the America's Test Kitchen. The vodka is the secret. It makes a tender and easy to roll out pie dough. Great recipe for beginners or us old timers:) This dough is moister than most standard pie doughs and will require up to 1/4 cup of flour to roll out. Don't let the many steps stop you. The pie crust is really easy to make. Enjoy!

serves 6-8
prep time 20 Min
method Bake

Ingredients For foolproof double-crust pie dough-connie

  • 2 1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 tsp
  • 12 Tbsp
    unsalted butter cut into 1/4 inch cubes and chilled (1 1/2 sticks)
  • 1/2 c
    vegetable shortening, cut into 4 pieces and chilled
  • 1/4 c
    vodka, chilled
  • 1/4 c
    ice water

How To Make foolproof double-crust pie dough-connie

  • 1
    Process 1 and 1/2 cups of flour, sugar,m and salt together in a food processor until combined.
  • 2
    Scatter butter and shortening over the top of flour mixture and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.,
  • 3
    Scrape down the workbowl and redistribute the dough evenly around the processor blade.
  • 4
    Sprinkle remaining 1 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed distributed around the bowl, 4-6 pulses.
  • 5
    Transfer the mixture to a medium bowl.
  • 6
    Sprinkle the vodka and water over the mixture.
  • 7
    Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.
  • 8
    Divide dough into 2 even pieces.
  • 9
    Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4 inch disc. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour.
  • 10
    Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
  • 11
    To Make Ahead: The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling out.
  • 12
    The alcohol vaporizes in the oven:)
  • 13