Recipe of the Month

November 2007

FOOLPROOF PIE DOUGH

No trans fat…that is the problem. If you have tried to make a pie crust with your favorite shortening with the trans fat removed it will be a challenge. It is likely to fall apart. Here is alternative recipe that was given high approval by 10 dinner guests at Harrisdale.


FOOLPROOF PIE DOUGH*
Food processor recommended
2 1/2 cups flour, unbleached all-purpose
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted buttercut into 4 pieces cut into 1/4" slices
1/2 cup cold vegetable shortening 
1/4 cup cold vodka
1/4 cup cold water

Process flour with salt and sugar until combined, about 2 one-second pulses. Add butter and shortening pieces (I "flipped" flour over pieces so they wouldn't stick together). Process until homogenous dough just starts to collect in uneven clumps, about 15 seconds. Dough will resemble cottage cheese curds.
Empty mixture into a medium bowl. Sprinkle vodka and water over mixture; with rubber spatula using a folding motion press down on the dough until it sticks together. Dump dough onto waxed paper or plastic wrap dividing into two parts. Form each into a ball and flatten into a 4" disk. Wrap and refrigerate for at least 45 minutes or up to 2 days.
Bake according to specific pie recipe. Makes enough for one double-crust pie.
*Reprinted with permission from the November 2007 issue of Cook’s Illustrated magazine. For a trial issue of Cook’s call 800-526-8442. Selected articles and recipes, as well as subscription information, are available online at www.cooksillustrated.com