Michelle’s Pie Crust

This was used for Rose’s Family Chocolate Pie on Christmas Day and then there are “Pie Bites” of course.

2 1/2 C. Flour

2 T. Sugar

1 tsp. Salt

12 T. Unsalted Butter, cut into 1/4″ pieces and chilled

8 T. Vegetable Shortening, cut into 4 pieces and chilled

1/4 C Vodka, chilled

1/4 C Ice Water

PROCESS 1 1/2 C. flour, sugar and salt together in food processor until combined, about 5 sec.  Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 15 sec.

SCRAPE down bowl and redistribute dough evenly around processor blade.  Sprinkle remaining 1 cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4-6 pulses.

TRANSFER mixture to large bowl.  Sprinkle vodka and ice water over mixture.  Stir and press dough together using stiff rubber spatula, until dough sticks together.

DIVIDE dough into 2 even pieces.  Turn each piece of dough onto sheet of plastic wrap and flatten each into 4″ disk.  Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes.  (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.  If frozen, let dough thaw completely on counter before rolling it out).

BAKED CRUST –  heat oven to 425 degrees; bake 9″ pie crust for about 15 min. -> until dough looks dry and pale.  Remove any weights and foil and continue to bake until deep golden brown – about 8-12 min. longer.  Transfer to wire rack and cool completely, about 1 hour.