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Flakiest Vodka Pie Crust
Flakiest Vodka Pie Crust
Chef Lisa Rembold
Two, 9-10" single crusts
20 minutes
1 hours
Pie dough
This recipe yields two, 9-10" crusts.
Ingredients
2.5 Cups Unbleached All-Purpose Flour
1 Tsp Salt
2 Tbsp White Sugar
12 Tbsp Cold Unsalted Butter - cut into 1/4 inch pieces
1/2 Cup Cold Vegetable Shortening - cut into 4 inch pieces
1/4 Cup Vodka, chilled
1/4 Cup Cold Water
Directions
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In a food processor, combine 1.5 cup flour, salt, and sugar, and pulse in 2 1-second increments.
Add cold butter and shortening, and process in short pulses, just until combined and forming small lumps.
Scrape down the sides with a rubber spatula to redistribute, then add remaining flour. Pulse a few times to finish combining. Empty into a mixing bowl.
Sprinkle cold vodka and water over mixture. Fold together, form dough into a ball and cut the ball in two pieces. Flatten into disks, wrap in plastic wrap and refrigerate for at least two hours. At this stage, your dough can also be frozen.
Remove from refrigerator about 15 minutes before ready to roll out. If you froze your dough for future use, thaw on the counter for several hours before using.
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In a large mixing bowl, whisk together the flour, salt, and sugar.
Add cold butter and shortening. With a pastry blender, cut in butter and shortening until mixture resembles coarse meal.
Sprinkle the cold vodka and water over the mixture, a little at a time. Fold together, form dough into a ball and cut the ball in two pieces.Flatten into disks, wrap in plastic wrap and refrigerate for at least two hours. At this stage, your dough can also be frozen.
Remove from refrigerator about 15 minutes before ready to roll out. If you froze your dough for future use, thaw on the counter for several hours before using.
