Crust for pot pie

I made Alton Brown's Curried Pot Pie this evening. Gearl decided he wanted a real crust, so I adapted Alton's pie crust to be higher in fiber (to at least try to maintain some semblance of WeightWatchers sensibility!)... Because of the vodka, you won't get as much gluten and the crust will remain quite flaky. With all of the bran and whole wheat, don't skimp on the moisture or the crust will turn out a bit too dry.


6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 tablespoons vodka
2-4 tablespoons broth
9 ounces whole wheat flour (by weight)
1.5 ounces oat bran (by weight)
1.5 ounces wheat bran (by weight)
1 teaspoon table salt
1/2 teaspoon fresh ground pepper

Place the butter, shortening and vodka into the refrigerator (vodka into the freezer) for 1 hour.

In the bowl of a food processor, combine the flour, brans, salt and pepper by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the vodka. Replace the lid and pulse 5 times. Add broth as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.