The perfect crust is the foundation for every great pie. This crust is the absolute best, making enough dough for a superbly flaky 9-inch double crust pie. The frozen rust will keep in your freezer for up to four weeks.
Once the crust is in the pie plate, fork-prick the bottom of the crust several times before putting it in the oven.
Chef’s Note 1 - Vodka
Vodka binds with the glutten keeping the dough moist and flaky. Its alcohol content evaporates during baking. 👌👍
Apple cider vinegar can be substituted for vodka and will make your crust extra tender.
*There is a difference between lard and shortening: Lard makes a better crust.
The #1 Pie Crust by RICK DEES
Yield: Makes one 9-Inch double crust
Prep Time: 10 to 15 Minutes
Crust Chill Time: 30 to 40 Minutes
Ingredients
2-1/2 cups All-Purpose flour
2 Tablepoons sugar
12 Tablespoons (1-1/2 sticks)
salted butter, cold and cut
into1/4-inch pieces
1/2 cup lard* cold and
cut into 1/4 inch pieces
1/4 cup water, ice cold
1/4 cut vodka, ice cold
Directions
With about 2 quick pulses, process the flour, salt, and sugar in food processor until combined.
Add te butter and lard to the mixture and process for 15 seconds until the dough just starts to collect in uneven clumps. It will resemble cottage cheese curds with no uncoated flour remaining.
Scrape the bowl with a rubber spatula and redistribute the dough evenly. Add the remaining cup of flour and give the dough 4 to 6 quick pulses until the mixture is distributed aroudn teh bowl and the dough mass has been broken up.
Empty the dough into a medium-sized bowl. Sprinkle the bodka and ice water over the dough.
With a rubber spatula, use a folding motion to mix and press down the dough until it is slightly tacky and sticks together.
Divide the dough into 2 equal balls and flatten each into a 4-inch disk. Cover each dough ball with plastic wrap and refrigerate at least 45 minutes until ready to use.
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