Reposted from my personal Facebook page because Autumn is upon us and I love to bake during this time of year!
My husband seems to think that I make the best Pumpkin Pie in the world. I wouldn’t know, I hate the stuff but I can tell you that I do make one hell of a Pie Crust and I believe that the crust is the key.
Use whatever pie filling you want (but it’s better if you use fresh spices rather than the premixed “pumpkin pie spice”.
The Vodka in this recipe is key…DO NOT eliminate or substitute it
Terri’s Double Pie Crust
(Makes 2 single or 1 double-crusted Pie)
- 2 1/2 cups All purpose flour (do not use bread flour, there is a difference)
- 2 TBSP Sugar
- 1 tsp Salt
- 12 TBSP Unsalted Butter, Chilled and Cut into several pieces
- 1/2 Cup Shortening, Chilled and Cut into several pieces (I use the butter flavored Crisco that comes in sticks, easier to measure)
- 1/4 cup vodka, Chilled (don’t worry about using the good stuff just make sure it’s not flavored!)
- 1/4 cup ice water
-In Food Processor mix, 1 1/2 cup flour, 2 TBSP sugar and 1 tsp salt until combined, disperse butter and shortening pieces into food processor and pulse until mixture is unevenly clumpy and the flour is completely incorporated. (10-20 seconds)
-Scrape the mixer and sprinkle the remaining flour in, use your machine’s pulse function until completely incorporated (this will take just a few pulses) Your dough will be somewhat smooth at this point but should have visible chunks of butter and shortening…this is normal and essential, do not over-mix.
-Transfer into a medium sized bowl. sprinkle the chilled water and chilled vodka (it is very important that both be very cold) over the dough and mix with a spatula (although I just get in there with my hands) until the dough sticks together. if it is too sticky/wet, pat some flour on your hands and gently knead into the dough.
-Divide into 2 even pieces and wrap in plastic wrap. Refrigerate for at least an hour but you can make it up to 2 days ahead.
-When ready to use let sit on counter for about 10 minutes before rolling out.
Depending on what kind of pie you’re making determines whether you pre-bake the crust or not (you don’t for pumpkin pie) but if you do need to pre-bake I suggest you get ceramic pie weights (they look like little ceramic marbles) and make sure you put tinfoil over the pie crust before you pour the weights on, I know from experience that picking 50 hot marbles off of the crust with your fingers is painful and makes you feel a little stupid.