Real Recipes From Real Home Cooks ®

vodka pie dough

Recipe by
Marcia Wickham

from an acquaintance at Gunderburger after going to Gays Mills I didn't use the food processor like it calls in the 1st 3 steps. Just used my pastry cutter. Bake according to pie directions.

yield serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For vodka pie dough

  • 2 1/2 c
  • 1 Tbsp
  • 2 Tbsp
  • 12 Tbsp
  • 1/2 c
    cold vegetable shortening cut into 4 pieces
  • 1/4 c
  • 1/4 c
    cold water

How To Make vodka pie dough

  • 1
    Put 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 homogenous dough just starts to collect uneven clumps, about 12 - 15 seconds. (dough will resemble cottage cheese curds.)
  • 2
    Scrape bowl with rubber spatula and redistribute dough evenly around blade.
  • 3
    Add remaining one cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up. 4 to 6 quick pulses.
  • 4
    Empty mixture into medium bowl.
  • 5
    Combine vodka and water. Sprinkle over mixture
  • 6
    With rubber spatula or wooden spoon, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together.
  • 7
    Divide dough into two even balls, wrap in plastic wrap and flatten each into 4 in disk. Refrigerate at least 45 minutes or up to 2 days. Freezes very well.

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