1 1/2sticks (3/4 cups or 170 grams)unsalted butterat room temperature
5tablespoons (2 1/4 ounces or 57 grams)butter shorteningat room temperature
7tablespoons (3 1/2 ounces or 104 milliliters)ice water
1largeeggbeaten until smooth
1tablespoonvodkaor lemon juice
Cut the Fats Into the Flour
Add the flour and salt to bowl of a stand mixer.Next, add the butter and shortening to the flour in the bowl.
Using the paddle attachment, cut the fat into the flour on low speed until the mixture resembles a coarse meal. You can also do this by hand. Just pinch the fat into the flour until the mixture looks like coarse meal.
Hydrate the Dough
Once you have that coarse cornmeal consistency, combine the ice-water, beaten egg, and vodka together with a spoon. Then add them to the bowl with the flour-fat mixture. Mix the liquids in on low speed, just until there's no loose flour and the dough holds together. Even ifit seems a smidge on the dry side, don't add any more water.
Finish, then Rest the Dough
Flatten the dough out into a disc after you mix it together. Next, use a bench scraper, or a knife, to divide the dough into 2 equal pieces. Wrap each section of dough in a double-layer of plastic wrap and allow it to rest in the refrigerator for at least thirty minutes before rolling it out.
Pull the dough out of the fridge 15 minutes before making your pie- whether or not it was previously frozen to allow it a chance to warm up a bit. Not doing so will cause cracks to form in the dough as you're rolling it out. When you're ready to use, just roll out a disc using a rolling pin and bake as your recipe instructs!
Tips and Tricks:
This recipe makes enough pie dough for 2 10-inch single-crust pies. If you need more, double the recipe in half.
The rest period allows the flour to hydrate fully and gives the gluten in the dough time to relax, which will prevent your mealy pie dough from shrinking as it bakes.
Pack the wrapped discs of dough in an airtight food storage bag and keep in the refrigerator for 2 days.
Fifteen minutes prior to using, remove the disc of dough from the refrigerator to allow it time to soften.
If you don't plan to use the pie dough within two days, place the wrapped discs of dough into freezer storage bag and freeze them for up to 2 months.
Thaw under refrigeration for 3-4 hours, then allow the dough to warm up slightly on the countertop before rolling.