Free Online Recipes

Sign Up login

Vodka Pie Crust Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Vodka Pie Crust

Category   Desserts - Breads
Sub Category   None
Servings   2 crusts

2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

First- Yes. Cold Counts. Put the vodka in the freezer. Whisk together the dry ingredients in a bowl. Cut in the cold butter/shortening. This can be done in a food processor with short bursts and some scraping until evenly crumbly.
Science Note- Shortening melts at a higher temp than butter. Thus, it holds up a little better and adds some lovely lightness to your crisp, flaky crust. You can use all butter, or any combo up to 1/2 and 1/2 butter/shorening... but I don't recommend all shortening - no flavour. But it does produce a beautiful flaky crust. Science 2- You can put the (cold) vodka and water in a (CLEAN!) spray bottle and spritz over the dough. This works beautifully so your dough does not get over-moist. But drizzling is fine.
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. Use as directed in your pies.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Vodka Pie Crust recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.