Vodka Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 cups all-purpose flour.
1/3 cup lard or vegetable shortening.
1 tablespoon sugar.
1 teaspoon fine salt.
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces.
1/4 cup vodka.
3 to 4 tablespoons ice-cold water.
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Directions: |
Directions:Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. (The dough can be frozen for up to 2 months.)
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Number Of
Servings: |
Number Of
Servings:2 pie crusts |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: Whoever coined the phrase “easy as pie” clearly had never made a pie. In order to roll out easily, pie dough needs a generous amount of water, but more water makes crusts bake up tough. An ingenious solution is in the liquor cabinet. While gluten (the protein that makes crust tough) forms readily in water, it doesn’t form in ethanol, and vodka is 60 percent water and 40 percent ethanol. By adding vodka to the dough, you achieve both: dough that is moist and easy to roll out and bakes up tender and flaky (the ethanol vaporizes in the oven leaving no trace, or taste, behind).
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