For now, here’s the recipe. Pictures coming!
If you only need a single crust, you can:
- Use my No-Fear, No-Fail Pie Crust (Single) recipe, which saves you the hassle of dividing the ingredients below in half in your head as you bake, messing up halfway through and having to start over,
at which point you may or may not throw a flour-based temper tantrum,which would be bad.
- Make the recipe below and freeze half of the crust. Making pie crust is a lot of work, and it is great to have a pre-made-from-scratch crust ready to take out of the freezer for next time!
No-Fear, No-Fail Pie Crust (Double)
The most tender, most flaky, most forgiving pie crust recipe of all time
- 2 ½ cups flour (12 ½ ounces – divided)
- ½ teaspoon table salt
- 2 tablespoon sugar
- 16 tablespoons cold unsalted butter (2 sticks), cut into ¼-inch slices
- 1/4 cup chilled solid vegetable shortening, cut into 4 pieces
- 1/4 cup vodka, cold
- 1/4 cup cold water
- Combine 1 ½ cups flour, salt, and sugar together in food processor until combined, about 2 seconds. Add butter and shortening and process until uniform dough just starts to collect in uneven clumps, about 10 seconds (there will be some small pieces of butter remaining, but should not be any uncoated flour). Redistribute dough evenly around processor blade with a rubber spatula. 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 evenly over flour mixture. Fold dough with rubber spatula until dough sticks together. Divide dough into even balls, flatten each ball into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Dough can also be frozen at this point in a ziploc bag for up to a month.