Pie Crust

I made a lot of pies for the State Fair this year (20, to be exact).  I took ribbons for half of them.  This is the pie crust I used for all the pastry pies.  It's an adaptation of the America's Test Kitchen Foolproof Pie Crust...they call for vodka, I use bourbon because I like the flavor it gives the crust.

This is a much wetter recipe than you may be used to.  It works.  Don't fiddle with it.  Don't skimp on the liquid or add more flour.  Trust me...20 pies' worth of experience talking here (plus all the test pies that came before Pie Day).  Believe in the Test Kitchen.  They never disappoint.



Double pie crust
Makes 2 crusts

2 1/2 cups flour
2 tbsp sugar
1 tsp salt
1 1/2 sticks butter (12 tbsp) cut into small pieces
1/2 cup shortening (4 oz), cut into 4 chunks
1/4 cup bourbon
1/4 cup ice water

Pulse the dry ingredients in a food processor to blend.  Add the butter and run the processor for several seconds, until the mixture looks like coarse meal.  Add the shortening and pulse several times until thoroughly mixed.  Scrape into a bowl and stir in all the liquid.  Mix just until combined.

Divide in half and wrap each half in plastic wrap.  Fridge AT LEAST ONE HOUR before rolling out.  Be generous with the flour when you roll the crust.  I highly recommend rolling between two pieces of parchment paper.  Bake as the recipe directs. Pin It