This is my standard pie dough recipe to make a pie shell and a solid top or lattice. I make this 1 day ahead of baking the pies.
Ingredients:
3 cups of All Purpose Flour
1 tsp of salt
1 stick (8 Tsp) of Unsalted Butter (chilled)
1 stick (8 Tsp) of shortening (chilled)
~ 1/4 cup of flavored liquor 70 proof or higher.
Ice water as required (have another 1/4 cup on hand)
In a large bowl, add the flour and salt. Cut the butter and shortening into small slices and add the flour. Add 4-5 pieces and then toss to coat. Continue until done. Now using a pie dough cutter, fork, or your hands, mix until the contents of the bowl looks like coarse sand or peas.
Now add the Liquor, a couple of tablespoons at a time, further mixing as you go. I use Jack Daniels Apple Jack when making apple pie, Kirsch when making berry pies and Amaretto for pumpkin or nut pies.
You want the dough to hold together, but just barely. Trying to keep the dough “dry” can be over done, I have taken making my dough just a bit more moist than I used to as it is so much easier to roll out. If you need more liquid, and it from your chilled liquids 1 Tablespoon at a time. Divide the dough into 2 equal sized chunks and form in to discs. Wrap the discs in cling wrap and place in the refrigerator.
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