Foolproof Pie Dough for a Single-Crust Pie
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.