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COOK'S ILLUSTRATED FOOLPROOF PIE CRUST (one single 9" crust for blind baking)

kept byKansasKate
recipe bySmitten Kitchen

VODKA: Vodka is essential to the texture of the crust and imparts no flavor—do not substitute! ... ROLLING OUT: This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). ... WHY THIS WORKS: Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that baked up tender and flaky and rolled out easily every time, we found a magic ingredient: vodka. Using vodka, which is just 60 percent water, gave us an easy-to-roll crust with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven. ... ***NOTE*** This is for a single blind-baked crust, meaning the bottom crust is baked before the pie is filled.


3/4 cup + 1/2 cup unbleached all-purpose flour (chilled, if not already kept in freezer)
1/2 teaspoon table salt
1 Tablespoon sugar
6 Tablespoons very cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled Crisco, cut into 2 pieces
2 Tablespoons very cold vodka
2 Tablespoons very cold water
Additional flour for rolling out



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