Maybe you have a tried and true never-fail pie crust. You may be using an egg, maybe vinegar, or even oil. I can't explain why, but the vodka makes a big difference!
Here's what Chris Kimball, Cook's Illustrated publisher, had to say about this pie crust in November 2007. "It's a brilliant recipe...the secret ingredient? Vodka."
Well, for tradition's sake, I substituted the vegetable shortening with lard, and it's now a brilliant recipe with a traditional twist!
Instead of opening a box of pre-made pie crust, or buying a stack of frozen pie crusts at the store (yikes) I do hope you'll try this recipe.
If you haven't tried using the processor for pie crust, this would be a great recipe to start with. Not exactly an old fashioned method, but it does work!
To make the pie crust strips, just generously butter the rolled out pie crust, then sprinkle liberally with sugar and cinnamon. Cut into strips and bake at 400 degrees until bubbling and lightly browned.
My mother's pastry cutter, shown in the photos, is one of my kitchen treasures from her. Yes, I have her rolling pin, too. Maybe you remember your mother, or grandmother, making these pie crust treats for you, from the scraps she trimmed from the pie crust?
Makes one 9-inch double-crust pie
2 1/2 cups all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds. 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 two 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.
Recipe Source: Cook's Illustrated