Glady’s Revised Pie Dough Recipe

New 2015: Addition of vodka

Pie Crust for one 9 inch double crust or 2 9 inch single crusts:

Ingredients

• 3 cups all purpose flour
• 1 ½ tsp. salt
• 1 ½ sticks unsalted butter (3/4 cup) cut into tablespoon sized pieces
• 6 tablespoons cold Crisco, cut into pieces
• ¼ cup vodka
• ¼ cup plus 3 tablespoons ice water

Instructions, Prepare Dough

1. If the kitchen is warm, chill the food processor bowl and metal blade.
2. Put flour and salt into the bowl of a food processor and process briefly.
3. Add butter and shortening and pulse briefly about 8-10 times or until it looks like oatmeal.
4. With the machine running, add ice water in a slow stream just until the mixture comes together.
5. After the water is poured and processed a bit, stop the processor, open, and scrape the sides so the dry mixture at the top falls onto the blades.
6. Briefly mix again.
7. Do not process longer than 30 seconds.
8. Pour mixture into a large bowl and form with your hands into two large, fairly flat, open-hand sized disks.
9. Wrap in saran wrap and refrigerate at least 2 hours or overnight before rolling out. Can be kept in the frig a few days or frozen.

Instructions, Roll Out Dough

1. To roll out the pie dough, rub a thin layer of flour on cutting board.
2. Place dough disk on the board.
3. Put plastic wrap over the top of the dough disk.
4. Use a rolling pin to spread the disk out to 1 inch beyond the width of your pie dish.
5. (Invert the pan to test for size and evenness of your round of dough.)
6. If the dough seems very stiff, let it warm up a little.
7. After the dough is a large enough size, transfer dough to pan by rolling the dough over the rolling pin, keeping the pan close to the dough.
8. Press dough gently into the pan.
9. There should be 1 inch of dough hanging over the edges of the pan.
10. Crimp edges into scallop shape.
11. Brush a little egg white on the bottom before filling.