VODKA PIE CRUST
Yield: double crust for a 8″-9″ pie
flour 3 cups
sugar ¼ cup
salt 1 tsp
butter, cold 2 sticks (1 cup)
shortening, cold 1/2 cup
water, cold ¼ cup
vodka, cold ¼ cup
Place the flour, sugar, and salt in a food processor and pulse till all is well incorporated.
Add the butter and Shortening and pulse 5 or 6 times till the butter and shortening are pea sized.
Take the dough and place it in a giant bowl and mix the water and vodka in by hand or with a spatula. I prefer to do it by hand to make sure I get all of it wet.
Make two disks and place in saran wrap, and refrigerate for at least 2 hours.
This is a very soft dough which requires pie weights to keep the crust from separating from the bottom of the pie pan and to keep the sides from collapsing.
STRAWBERRY PIE FILLING
From America's Test Kitchen-- see video on their site.
2 lbs berries
Take out 6 oz. about 6 berries. Purée them. Add 2 tablespoons corn starch. Add 1.5 teaspoons pink box pectin. Add mix to 3/4 cup sugar. Heat to boil and cook til smooth and shiny, thick as hot jelly. Cool in bowl, add 1 tablespoon lemon juice.
Mix in remaining berries, mix thoroughly. Add to pie shell by hand.