The Best Pie Dough for a Lattice Crust
- Level: Easy
- Yield: dough for two 9-inch pies or one 9-inch double crust pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1570
- Total Fat
- 105
- Saturated Fat
- 53
- Carbohydrates
- 126
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 183
- Sodium
- 780
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
2 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup vegetable shortening
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup chilled vodka
3 to 4 tablespoons ice water
Directions
- Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
- Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)