Last year was the first year I had ever made a homemade pie crust. To be honest, I felt super intimidated by it for some reason. But thanks to my new Ninja food processor and this recipe I found on Food Network, I conquered my fears and made (in my opinion) a delicious pie crust.
- 2 ½ cups all-purpose flour
- 1/3 cup vegetable shortening
- 1 Tbsp. sugar
- 1 tsp. fine salt
- 1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into small pieces
- ¼ cup vodka
- 3 to 4 Tbsp. ice-cold water
DIRECTIONS
- Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal.
- Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces.
- Sprinkle the vodka and water over the flour, and pulse until the dough just comes together.
- Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round.
- Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.
Makes
(2) 9” crusts for single crust pies, or (1) double-crusted pie
The
dough can be frozen for up to 2 months.
Credit: Food Network - Original Recipe