Because today is officially Pi Day, and because my husband and I really, really, really love pie, I'm going to pass along our favorite pie crust recipe. Making dough is more of my husband's realm, and after trying pie crust after pie crust (did I mention we like pie?), he's dubed this one his favorite. Personally, I think he likes it the best because it has a little alcohol in it, and what's not to like about that?
This crust is flaky and holds up really well without being too heavy or overpowering. Having a good crust turns a good pie into a delicious pie. My husband also comments that it's really easy to make and freezes really well.
|These blueberries were extra juicy, but even the crust still held its own!|
from Alton Brown
6 ounces unsalted butter, cut into 1/2-inch pieces, cold
2 ounces shortening cut into 1/2-inch pieces, cold
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
Place butter, shortening and applejack into the refrigerator for 1 hour. In food processor, combine flour, salt, and sugar by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until the texture looks mealy. Add shortening and pulse another 3 to 4 times until incorporated.
Remove the food processor lid and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic and refrigerate for at least 1 hour and up to overnight.
Are you celebrating Pi day? What's your favorite pie?