Foolproof Pie Dough is an easy to handle, pliable dough. It rolls out nicely and makes enough dough for a double crust pie. If your recipe only calls for a single pie crust, you can simply freeze half of the dough until you need it.
Foolproof Pie Crust is a recipe from Cook’s Illustrated. It is made with vodka and I am not sure what that does to the dough but this is the easiest crust that I have ever worked with! If you have had trouble with pie dough in the past, you might want to try this out.
This recipe would be perfect for the double crust needed for an Apple Pie. In a food processor combine the flour, salt and sugar and pulse a few times to combine. Add the cold butter and shortening and process until the dough begins to clump and look like cottage cheese curds. This will take about 15 seconds. Scrape down the bowl with a rubber spatula and pulse a few more times. Remove dough to a medium bowl. Sprinkle the vodka and water over the mixture. Fold the liquid into the dough with a rubber spatula, pressing down on the dough until it is slightly tacky and sticks together. Divide the dough into two even balls and flatten each into a 4 inch disk. Wrap each in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. Liberally flour a board to roll the crusts out into round circles slightly larger than the 9 inch pie plate. This recipe creates a very pliable dough which is easy to handle. It requires quite a bit of flouring when rolling out to prevent the dough from sticking.
Foolproof Pie Dough
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Ingredients
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2 comments
Oh my goodness! an incredible post dude. Thank you However I am experiencing problem with ur rss . Don’t know why Unable to subscribe to it. Is there everyone finding identical rss problem? Anyone who knows kindly respond.
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