Pie Crust 2
After forty years of baking pies, I was introduced to a new method for making pie dough in Cook's Illustrated magazine.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 T. sugar
- 20 T. Crisco or other tasteless, hydrogenated shortening, cut into 16 pieces
- 1/4 cup vodka, cold
- 1/2 cup cold water
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