Wednesday, January 1, 2014

Vodka Pie Crust

I love to bake, but pie crusts have always scared me.  I could never get the crust to be flaky and tasty.  I'd cheat and use the store-bought refrigerator rolled/packaged crusts.  They worked, but tasted...well, meh...

So, I was checking out Cook's Country on PBS and they had a recipe for Vodka Pie Crust.  hmmmm...

Well, it's an awesome crust. Easy to make. Easy to use. And it tastes just sooooo good!

Look how yummy this crust looks:


This recipe will make enough dough for a covered 9" pie.
2½ cups unbleached all-purpose flour 
1 teaspoon table salt  
2 tablespoons sugar  
1½  sticks cold unsalted butter, cut into ¼-inch slices 
½ cup cold vegetable shortening, cut into 4 pieces  
¼ cup cold vodka  
¼ cup cold water
Place vodka and water in the freezer; dough mixes much better if both the water and vodka are very cold.
Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula and move dough around processor until it's evenly spaced. Add remaining cup flour and pulse until dough has been broken up, 4 to 6 quick pulses.
Sprinkle vodka and water over mixture. Pulse the processor until dough is completely mixed.  Dough will be very sticky and you will be able to smell the vodka.  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.

NOTE: The alcohol will burn off during baking.  There will be no alcohol smell/taste after the crust has baked.  It will be the flakiest, tastiest pie crust!

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