Homemade Pie Crust

Crust:
2 ½ cups all-purpose flour, divided
2 tablespoons sugar
1 teaspoon salt
12 tablespoons cold margarine, cut into ¼-inch pieces
½ cup cold shortening, cut into ¼-inch pieces
¼ teaspoon imitation butter extract, optional
¼ cup chilled vodka
¼ cup cold water

To prepare the crust: Combine 1 ½ cups of the flour, sugar, and salt in a food processor; blend. Add margarine, shortening, and butter extract. Pulse a few times, until dough starts to pull together in clumps. Scrape sides of bowl and redistribute dough around blade. Add remaining 1 cup flour; pulse 4 to 6 times, until evenly distributed.
Transfer dough to a medium bowl. Gently mix in vodka and water. Do not over mix. Divide dough into 2 balls; flatten each into a 4-inch disc. Wrap in plastic wrap; refrigerate at least 1 hour and up to 2 days. Use half of the dough for this pie and store the rest for future use.

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