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Pie Crust 52

Pie Crust 52 is built on Unbleached All Purpose Flour Divided, Salt, Sugar, and Cold Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 1/2 cup
• 1 tsp
• 2 tbsp
• 12 tbsp
• 1/4 cup

Method (preview)

1. 1

   Add the butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds. (The dough will resemble cottage cheese curds and there should be no uncoated flour.) Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade.

2. 2

   Add the remaining flour and pulse until the mixture is evenly distributed around the bowl and the dough has been broken up, about 4 to 6 quick pulses.

3. 3

   Empty the mixture into a medium bowl.

4. 4

   Sprinkle the vodka and water over the mixture.

5. 5

   With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky.

6. 6

   Divide the dough into two even balls and flatten each into 4-inch disk.

7. 7

   Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.