Recipe time! I’ll be posting recipes requested by members he..

Recipe time! I’ll be posting recipes requested by members here! If you have questions about a specific recipe, please add them in the comments under the recipe. If you want to request a recipe, please put it in the post pinned to the top of my profile! Pie Dough 3 cups AP (all purpose) flour 1 1/4 Tbsp sugar 1 1/2 tsp salt 1/2 cup + 2 Tbsp shortening (4.2 Oz) chilled 14.5 Tbsp butter ((7.7 Oz) chilled 1/3 cup cold water 1/3 cup cold vodka This recipe makes enough for 2 crusts, or a bottom and a top. Instructions Whisk dry ingredients in a large bowl. Using box grater, grate in cold butter, then grate or work shortening into dough with fingers, leaving pebble size pieces of fat in the dry ingredients. Sprinkle water and vodka over the mixture, then gently mix using hands until until dough comes together, it should be tacky and stick together. Press into large piece of plastic wrap, wrap the dough, refrigerate at least an hour but can be overnight. When ready to use, roll out dough to desired shape and press into pie plate, refrigerate. Next steps will depend on what kind of pie you’re making. More detail on rolling out pie shell, cause I forgot not everyone does this all the time for their entire life 😂: Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to ½ inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes. If you’re using a top crust, you can roll that out into a circle or cut lattice and then refrigerate it on a tray until time to use it. Keeping the dough cold is important, will be much easier to work with. *vodka in the dough is essential to the texture of the crust! The alcohol cooks off and it does not impart any flavour. It provides moisture so the dough sticks together but because it’s not water, fewer gluten bands develop, so the crust is more tender. The dough might feel sticker than your normal dough but you just use a little more flour to roll it out.