Here’s an instance where being super flaky is a really, really good thing! We quadruple this recipe and wrap individual disks in plastic wrap and slip them into freezer-safe zip-top bags. Once stacked in the freezer, it’s off to the holiday baking races! Use this crust for our Two layered Pumpkin Cheesecake Pie, Chinese Five Spice Pecan Pie or our Pumpkin Sweet Potato Pie. Your holiday dessert table never had it so good.
Time: 30 min
Makes one 9Rating
/rating_off.png "1 Star")
Loading...| 2 1/2 cups all-purpose flour | |
| 1 tsp Baker's Salt | |
| 2 Tbl sugar | |
| 1 1/2 sticks (12 Tbl) cold, unsalted butter | |
| 1/2 cup chilled shortening, cut into 4 pieces | |
| 1/4 cup cold vodka | |
| 1/4 cup cold water |
| 1. | Process 1 1/2 cups flour, Bakers Salt and sugar in food processor until combined. Add butter and shortening and process until dough collects in uneven clumps, about 15 seconds - dough will resemble cottage cheese curds. Scrape bowl with rubber spatula and redistribute dough evenly around blade. |
| 2. | 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. |
| 3. | Sprinkle vodka and water over mixture. With rubber spatula, fold the dough, pressing down 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. You can also place in a freezer-safe, zip-top bag and store in the freezer for up to 6 months. |
Leave a Reply