Lovina Eichers Homemade Pie Dough Recipes

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

PIE DOUGH

Steps:

• In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.
• When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions. In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky. This will prevent the dough from sticking to the work surface and help it to roll out evenly. Roll the dough into a circle about 1/8-inch thick.
• Lay the dough in a lightly greased 9-inch pie plate. There should be about a 1/2-inch of dough hanging over the sides of the pie plate. If there is more than that, trim it with a sharp pair of kitchen shears. Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
• Fill the dough with desired filling and bake according to the recipe you are using or dock (poke holes all over the dough with a fork) and blind bake. To blind bake: Line the dough with foil and fill with pie weights, raw rice, or dried beans. Bake in a preheated 425 degrees F oven for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the pie shell from the oven and cool. The dough should be golden and crisp. Continue with desired filling.
• Voila!!!