Perfect Pie Crust

Cut 12 tablespoons of butter into quarter inch pieces and cut 1/2 cup of vegetable shortening into four pieces. Freeze for about an hour prior to proceeding with the next steps. You should also chill your vodka and water.

Set 1 cup of flour aside in a small bowl. Pulse together the remaining 1 1/2 cups flour, 1 teaspoon salt and 2 tablespoons sugar in a food processor. You just need to pulse it a couple of times.

Add the butter and shortening into the food processor and process for 15 seconds. Scrape the sides of the food processor bowl, and press the dough down. Add the remaining 1 cup of flour and give it 6 quick pulses.

Measure out 1/4 cup of cold water and 1/4 cup of cold vodka.

Transfer the dough from the food processor to a medium sized bowl. Drizzle the vodka and water mixture over the dough. Use a spatula to press the dough together.

Divide the dough in half and set each half on a piece of plastic wrap. Using the plastic as a barrier, use the heel of your hand to press the dough together further.

Wrap the compressed dough in the plastic wrap and refrigerate overnight. Repeat this process for the remaining half of the dough. You will have two disks of dough.

Remove one disk of cold dough from the fridge. Lay a piece of fresh plastic wrap beneath and above the disk of dough. Roll it out into a 12 inch “circle” that is about 1/8 inch thick. Transfer the dough, still covered in plastic wrap, to a cookie sheet. Place this in the fridge for about an hour. Repeat with the remaining disk of dough. When you are ready to use the dough, simply peel away the plastic and there you go!

Bake according to your favorite pie recipe instructions.

Recipe adapted from America’s Test Kitchen.