There's nothing better than pie. Nothing.
Click here to view more photos of the making of this masterpiece!
I can't bake. No, really, I'm terrible. Lucky for me I have friends who do! Sierra bakes the best pies I've ever had - no exaggeration. The secret to her light, fluffy, incredible, croissant like crust?
THE BEST PIE CRUST YOU'LL EVER EAT:
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons cold butter, unsalted, cut up into small slices
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water.
What to do -
Step one: In a food processor, pulse together 1 1/2 cups flour, salt and sugar. Add butter and shortening and process until the dough just begins to collect in clumps, about 15 seconds. There should be no uncoated flour left. Scrape edges of bowl and redistribute dough evenly around processor. Add remaining cup of flower and pulse until it's evenly distributed around the bowl, about 5 quick pulses. Empty into a bowl.
Step two: Sprinkle vodka and cold water over mixture. Mix dough with hands or a rubber spatula, using a folding motion until the dough is tacky and sticks together. Divide dough into two evenly sized balls and flatten each into small disks.
Step three: Wrap each in plastic wrap and refridgerate at least 45 minutes, or up to two days.
Step four: Use pie crust to make any flavored pie you'd like (we made a blackberry-strawberry pie but the possibilities are endless!)