Flaky Vodka Pie Crust (Yes, Vodka)

  • Flaky Vodka Pie Crust

    Trust me.

    (The deal behind the whole vodka thing is that you get the benefit of the liquid which helps to roll it out, but it burns off/evaporates in the oven, leaving your flaky crusty crust behind.  Without even a hint of vodka- honest.)

    In my quest to find the bestest crust of all, this one will stay in my rotation for sure.

    Adapted from America’s Test Kitchen recipe…

    2 1/2 cups all purpose flour (12 1/2 ounces)
    1 tsp salt
    2 tablespoons sugar
    12 tablespoons unsalted butter, very cold & cut into small slices
    1/2 cup solid shortening, very cold & cut into big pieces
    1/4 cup cold vodka
    3 tablespoons cold water

    1. In a food processor, pulse together flour, salt and sugar until combined.  Add butter and shortening and pulse until doug resembles wet sandy clumps.  Scrape the bowl with a spatula (sides & bottom) to combine all flour and butter/shortening bits.
    2. Using the feed tube of the processor, pour in vodka and water while processor is running, and then pulse to combine into a dough that barely sticks together in a few clumps (being careful not to over process).
    3. Grab half of the dough and press into a disk on a piece of plastic wrap, flattening and wrapping so it’s airtight.  Do the same with the remaining dough, and refrigerate for at least 45 minutes or up to 2 days (or freeze for up to a couple of months).  (If you are using the dough for a double crust pie, ensure one dough disk is a bit bigger than the other- intended for the bottom crust, where you’ll want more dough than the top crust.)
    4. When ready to roll the dough, bring to room temperature for 5 minutes or so, allowing for better rolling temperature.

    Tips:

    • The food processor is nice but not totally necessary.  You can absolutely use a pastry cutter to work the butter & shortening into the flour mixture, and then stir in the vodka and water.
    • Add the vodka and water to the food processor at the same time, so you don’t spend too much time with the machine whirling, toughening up your precious dough.  I add the 3 tablespoons of water to the vodka in a measuring cup, then pour in as one unified liquid state.
    • Sticky!  Yes, the dough can be a bit sticky (that’s part of the point- it’ll bake off in the oven), so use more flour than normal on your rolling surface & rolling pin.  (As you likely well know, I love the silicone mat that has changed my entire dough rolling experience forever… I seriously swear by it.  The dough can stck if you don’t use enough flour, but it’s WAY easier to roll out dough with it than without.  Same thing with the silicone rolling pin.)
    • Chill out, man.  Pie crust loves to be baked from a cold state (something having to do with the butter), so pop the dough in the fridge before & after filling it (or as often as you can to harden the dough up) before baking.
    • Enjoy!
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    May 1st, 2012 | More Sweets Please | No Comments | Tags:

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