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Foolproof Pie Dough for Double-Crust Pie

Published September 2010 Recipe Development

Why This Recipe Works

We wanted to make pie dough that was tender, flavorful, and consistent. 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 rolled out easily, we use a unique mixing method that "waterproofs" much of the flour so that it can't be hydrated and form gluten. We also use some vodka, which is just 60 percent water, and therefore produces less gluten. It contributes no alcohol flavor, since the alcohol vaporizes in the oven.

Ingredients

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2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 1)

  • Calories 3491
  • Cholesterol 366 mg
  • Fat 243 g
  • Sodium 1687 mg
  • Saturated 113 g
  • Carbs 263 g
  • Trans 19 g
  • Dietary Fiber 8 g
  • Monounsaturated 78 g
  • Sugar 26 g
  • Polyunsaturated 35 g
  • Protein 33 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

For one 9-inch Double-Crust Pie

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (1/4 cup must be used to prevent the dough from sticking to the counter).

1. 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 homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). 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.

2. 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.

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Step-by-Step

Key Steps to Foolproof Pie Dough

1. MAKE A FAT AND FLOUR PASTE: Completely blending part of the flour with all of the butter ensures a consistent amount of fat-coated flour in the final dough.

2. ADD MORE FLOUR: Pulsing in the final cup of flour ensures a consistent amount of uncoated flour in the final dough.

3. ADD WATER AND VODKA: Sprinkling with water and vodka ensures even distribution. No need to skimp—unlike water, vodka won't make the dough tough.

Making Foolproof Pie Dough Without a Food Processor

If you don't have a food processor, you can also prepare this recipe in a stand mixer: Start by bringing your butter and shortening to room temperature. Add 1 1/2 cups flour, salt, and sugar to bowl of stand mixer fitted with paddle attachment; mix on medium-low speed until just combined, 4 to 5 seconds. Add butter and shortening to mixer and mix on medium-low speed for another 15 seconds, until dough starts to form around paddle. Scrape down sides of bowl and paddle with spatula. Add remaining cup flour and mix on medium-high speed until dough has broken into smaller pieces, 2 to 3 seconds. Empty contents into medium bowl and continue recipe from step 2.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.