Pie Crust with Vodka (Christopher Kimball)

Cathy Smith

By
@GrannyGrumpsTable

This is a failproof pie crust due to the science of how the vodka works on the dough etc. They say that Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).


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Rating:

Method:

No-Cook or Other

Ingredients

2 1/2 c
all purpose flour (by weight 12 and 1/2 ounces)
1 tsp
salt
2 Tbsp
sugar
12 Tbsp
cold unsalted butter cut in 1/4 inch pats
1/2 c
chilled shortening cut into 4 pieces
1/4 c
cold vodka
1/4 c
cold water

Directions Step-By-Step

1
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American