Edwin’s Pie Dough
Servings: 0
Equipment
- Food processor
Ingredients
- 12½ oz all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp koshering salt
- 2½ sticks unsalted butter cut into ¼-inch pats. For a tenderer crust, replace up to 6 tablespoons of butter with lard (or vegetable shortening if you must).
- 6 tbsp vodka cold
Instructions
- Combine ⅔rds of flour, sugar, and salt in the bowl of a food processor. Pulse to incorporate (~5 short pulses).Spread butter over the surface. Pulse until no dry flour remains and dough just begins to clump (~25 short pulses).
- Use a rubber spatula to spread the dough evenly around the bowl of the food processor.Sprinkle with remaining flour and pulse until dough is just barely broken up (~5 short pulses).Transfer dough to a large bowl.
- Sprinkle with vodka, then, using a rubber spatula, fold and press dough until it comes together into a ball.Divide the ball in half.Form each half into a 4-inch disk.Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.