Nyt Cooking Foolproof Pie Dough

To make a double batch.

Nyt cooking foolproof pie dough. Fold in and push down on the mixture until the vodka and water are absorbed and the dough starts to become tacky. Yet it can all go wrong so easily. Add the butter and the shortening and process until it forms a ball around the blade about 2 minutes.

The key is the alcohol. Put the flour salt and sugar into a food processor and pulse once or twice. Stir to coat with butter and cook stirring occasionally until.

14 cup cold water. Transferring the rolled out dough to the pie plate can be nerve wracking. To be honest i prefer the amercan version a lot more.

The alcohol doesnt promote gluten formation so it helps the crust stay much flakier and more tender - a foolproof help to those of us who tend to overwork our pie doughSo. The process is foolproof as long as the butter doesnt start to soften which shouldnt be an issue for this small batch in cold weather. Sprinkle vodka and water over mixture.

The all-butter pie crust that will never fail you. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Our Foolproof Pie Crust recipe uses equal parts water and 80 proof vodka yielding dough that is easy to roll out and bakes up flaky and tender.

For a standard 9-inch pie plate you will need to roll it out to a 13 inch circle. It made big news in the baking world when Cooks Illustrated first published it last fall. Not so much wenn it comes to the filling but wen it comes to dough.