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
Instructions
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
8/4/2009
0 Out of 5 from
0 reviews
You can add this Vodka Pie Crust recipe to your own private DesktopCookbook.
