I used the Foolproof Pie Dough recipe and in the end it came out great....really light, flavorful and flaky. However....I had a *horrible* time working with it. It seemed like the right consistency before I ever added the vodka and the water. After the liquid was added, it was VERY sticky and wet. I'm sure I followed the directions and did everything correctly....I weighed the flour and was careful with my measurements. I tried rolling it between parchment paper first and that was a disaster. I got out the other half and rolled it using tons of flour to keep it from sticking and tearing so badly. It would soften after about 2 minutes outside the refrigerator/freezer. After returning it to the freezer several times, I was finally able to coax it into something that looked like a pie shell (I made a chocolate pie with meringue). I put it in the freezer until it got solid again, put it in the oven frozen with parchment and pie weights and it did finally come out beautifully. My question is this...did anyone else have a devil of a time with it? Can I cut the amount of vodka and water in half? Any help appreciated. And...thank you for the recipe, the final result was awesome...I did want to throw it all out for a brief period of time, though.

My favorite pie crust recipe doesn't call for lard but I see no reason why you couldn't replace lard for the shortening. I used to make lard pie crust most of the time but realized one day that while I liked it for savory pies I really like butter based crusts better for dessert pies. Foolproof Pie Dough Cook's Illustrated Vodka is essential to the texture of the crust and imparts no flavordo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). INGREDIENTS--For one 9-inch Single-Crust Pie 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening , cut into 2 pieces 2 tablespoons vodka , cold 2 tablespoons cold water 1. Process 3/4 cups flour, salt, and sugar together 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 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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. 2. 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Note: I've doubled this recipe for two crust pies, just rolled, filled and put the top crust on, it's wonderful. Nancy

linelle, if I lived in another state, the vodka would be cheaper, but here in Michigan it's taxed like crazy. I've been known to bring a bottle back from Chicago, but that's illegal. Ahem. Here a pint is $11 and that's for the cheap Popov stuff. Another poster said you had to have good vodka, that affected the taste, so that ups the price. And I'd rather die of whatever ailment than to ever drink vodka, LOL, although I did spring $22 and buy a bottle to make Lemoncello. We drank a little of it mixed with cranberry juice and I ended up dumping most of it out after about 14 months in my refrigerator, I'm told THAT won't last forever. Hey, I wonder how lemoncello would work in pie crust, for a lemon meringue pie. Hmmmm..... Annie

I like parchment best because it can be folded up easily to transfer the crust and with a little flour the crust won't stick. This is probably redundant, but to make great pie crusts, just make more! In other words, practice! Then you will know the deep, dark secrets of the pie world. The reason cooks like the vodka recipe is because it is so forgiving. With butter/shortening crusts, the dough Must be kept cold at all times. When the dough starts to even get close to room temp., I slide a cookie sheet under the parchment and pop the whole mess in the freezer. As I cut out leaves, or whatever decoration I want on top of the pie, they go on a plate to be popped in the freezer immediately. The cold, cold, cold thing can't be underemphasised with regular pie dough (butter, shortening or lard) Cracks are ok, warm is not. With the addition of the vodka, however, something magical takes place. the dough can be rolled out a little warmer, it becomes like play dough, and has no cracks. It is satisfying and easy to work with. But when cooked, the vodka evaporates and creates those beautiful layers and flakiness. If you used regular pie crust and rolled it out warm, you would get leather. All that said, I still am obsessed with keeping pie dough cold. Very cold. Cracks can be turned under for the crust. I always make about 3 times more dough than the recipe calls for, I want lots of wiggle room. The dough can be frozen anyway so it doesn't go to waste. (make a disc, wrap in lots of plastic and a freezer bag) However, I experienced the real beauty of the vodka dough one day when I let the dough get crazy warm. I was sure the crust was ruined. But it turned out great! Flaky, and just as perfect as using stiff, cold dough.