pie crust with vodka (christopher kimball)
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).
prep time
cook time
method
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yield
Ingredients
- 2 1/2 cups all purpose flour (by weight 12 and 1/2 ounces)
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter cut in 1/4 inch pats
- 1/2 cup chilled shortening cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water
How To Make pie crust with vodka (christopher kimball)
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Step 1Process 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.
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Step 2Sprinkle 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.
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