Lyons Family Cookbook

Foolproof Pie Dough

2 1/2

cups

unbleached all-purpose flour (12 1/2 ounces)

...plus more for work surface

1

tsp

salt

2

Tbsp

sugar

12

Tbsp

unsalted butter (cold), cut into 1/4-inch slices

1/2

cup

vegetable shortening, Spectrum Organic Non-Hydrogenated

1/4

cup

Vodka

1/4

cup

cold water

1

For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-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 2 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.

3

Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4

IF A RECIPE CALLS FOR A PRE-BAKED PIE SHELL: Line un-pricked pastry shell with double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and brush with an egg white mixture (1 egg white mixed with 1 Tbsp water). Bake 5 minutes longer. Cool on a wire rack, and fill as desired.

5

IF A RECIPE CALLS FOR AN UN-BAKED PIE SHELL: Brush pastry with mixture of 1 egg white mixed with 1 Tbsp water just prior to adding the filling.

Vodka is essential to the texture of the crust, and imparts no flavor. This recipe is for a 2 crust pie (i.e. top and bottom). If making this recipe for a single crust pie, then half all ingredients.