The most effective method I’ve discovered to prepare green chile stew after much trial and error! Delicious to eat and simple to prepare. In addition to being a terrific way to consume more vegetables, I believe the yams and corn give it a little something extra. Overall, a pretty filling supper. For dipping, I like to serve with tortillas cut into quarters!
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 2 9-inch pie crusts |
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 1 teaspoon salt
- ¾ cup cold unsalted butter, cut into small cubes
- ½ cup chilled solid vegetable shortening, cut into cubes
- ¼ cup chilled vodka
- ¼ cup cold water
Instructions
- Whisk flour and salt together in a mixing bowl.
- Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.
- When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 414 mg |
| Sugars | 0 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I couldnt believe that vodka could make a very good pie crust. But it turned out excellent and very flaky and flavorful. I used the cheapest vodka I could find.
super easy, so flaky, delicious! i made the savory version for my pumpkin pie and it was perfect!!
The best pie crust recipe. I use lard for shortening and it it so much better. If you can find chicken fat it’s even better but it’s not easy to find. I won’t use any other recipe for my pie crusts
The best crust, so flaky and good! I will never make another crust again 🙂
I used my food processor on pulse and it came out perfectly!
This is a no fail pie crust! I follow another reviewer’s comment and always use my food processor because I am a bit of a lazy pie maker. I also use whipped cream vodka depending on the type of pie I’m making for an unbelievably amazing taste. Always turns out fabulously flaky!
I made this exactly as written with all fresh and cold ingredients. The dough was way too wet in the food processor. I had to add more flour to get it to the consistency the recipe said it should be then chilled it for four hours. I tried to roll it out but it wouldn’t hold together. I had to throw it out and quickly make my old standby pie crust. This was my first time trying to make pie crust in a food processor. I tried to be careful not to overprocess it and I don’t think I did. Really disappointing because i thought it would be a great crust.
Perfect crust. Quick and easy. Remember to plan ahead, and chill the butter, shortening, water, and vodka. No adjustments needed.
This is the only pie crust I use.
The crust was flaky and tasty. It came together easily and baked up well.
This is the best pie crust I have ever made. I had to substitute coconut oil for the vegetable shortening. I used the cheapest vodka I could buy at the liquor store. I even told the guy behind the counter that I was using it in a pie crust recipe. I didn’t want him to think I was some drunk housewife that was buying the cheap stuff to get my drunk on. Make sure you start out with frozen butter and coconut oil and put the vodka in the freezer too. Float some ice in a bowl of water and scoop out the amount called for in the recipe. Also put the pie crust dough in the fridge for an hour or so. That really helps when you roll it out. I don’t know what the vodka does, but it sure kicked it up a notch.
I have been making this recipe (the classic Cooks Illustrated recipe, first published in the fall of 2007) for years now without a single failure. I tend to favor organic and vegan ingredients, so I appreciate that this recipe is not fussy on the fats. I have made this crust with regular dairy butter, as well as with “Melt” brand vegan buttery sticks; I have also made it using either coconut oil or palm fruit shortening — all with equal success. I like that your version of this recipe has us manually cutting-in the fats, rather than using a food professor, as this is my favored method. Thank you for sharing.
It was very flakey but a little tough, which was probably more on me than the recipe. I would try it again though.
The best, flakiest pie crust I ever made! I have tried lots of pie crusts, but they were rather flat and dull. This is now the ONLY one I will use!
Fantastic! divided in two portions and made first as a pumpkin pie. Left the second wrapped in plastic in the fridge for 4 (four) weeks then made Grandma Oleo’s Pie (this site). Stored beautifully. Once out of fridge put onto floured surface and pound the ball with the rolling pin to get it started while it is still hard and cold. If you let it get soft it will become very hard to work with Lastly, reroll scraps from the bottom pie crust then slice into strips and lay randomly across the top of the filling to sneak out the appearance and glory of a two crusted pie!
The best pie I ever made
Oh, wow! I used all butter and 2T sugar. This makes enough for 2 crusts. As long as all ingredients are very cold and I work quickly, I do not have any trouble rolling out without refrigerating first. Rolling between 2 sheets of parchment paper makes handling easier. Using all butter makes this a very rich, short crust. It is so good that I am considering adding a little more sugar and rolling out as shortbread. It is very, very good and very, very easy!
FANTASTIC! I added the liquid chilled water and chilled vodka to the flour mixture and processed it in a food processor. It came together beautifully. Love this recipe
Very easy dough to work with. I have always struggled with finding a good pie crust dough and this one fits the bill!
Very good but it does get warm fast when rolling. I always roll between plastic wrap, so I use less flour. Maybe that is why.
I omitted water completely and just poured a small amount of vodka. I will be using this recipe again