Black Pie Crust

2 ½ cups unbleached all-purpose flour (12 ½ ounces)

1 Tbsp food grade activated charcoal (divided in half)

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons cold unsalted butter (1 ½ sticks, cut into ¼-inch slices)

¼ cup chilled solid vegetable shortening (cut into 4 pieces)

¼ cup vodka (cold)

¼ cup cold water

Extra flour and charcoal for rolling

Add 1 ½ cups flour, salt, sugar, and ½ Tbsp food grade activated charcoal powder in a food processor and pulse until combined.
Spread the butter and shortening around the blade.
Pulse the mixture until it starts to clump, about 15 seconds.
Scrape down sides with a spatula and redistribute the mixture evenly around the blade.
In a separate bowl, add remaining ½ Tbsp charcoal to the second cup of flour and mix. Add the grey flour/charcoal mixture to the food processor.
Pulse until the mixture begins to form a ball of dough. About 4-6 one second pulses. Do not over mix.
Empty the mixture into a bowl and add the chilled vodka and water on top.
Using your hands or a spatula, mix the dough together. It will feel slightly more wet than normal dough. This is okay.
Flatten the dough into two round disks. Wrap each disk with plastic wrap and refrigerate for at least an hour before using. You can keep it in the fridge for a few days or in the freezer for up to a month. If frozen, let defrost completely in the fridge before using.
When ready to use, roll out and bake according to your pie recipe and instructions.

Course🍰Dessert

Diets🥕Vegetarian...

Category🥧Pie Crust

Cuisine🇺🇸American

Occasions🥖Baking🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h