Drunken Pie Dough Crust

Flaky perfection in a pie

There’s something undeniably special about a homemade pie crust. Its buttery, flaky layers cradle the essence of any great pie, sweet or savory. Making your own pie crust might seem like a culinary feat reserved for the experts, but fear not. With a few simple ingredients and a bit of technique, you can create a pie crust that rivals any bakery offering. This is a simple pie crust dough that takes advantage of a little bit of unflavored vodka to help keep the dough flakey and delicate.

The Art of a Good Pie Dough

A perfect pie crust is a delicate balance of simplicity and precision. It begins with high-quality flour, preferably a finely milled all-purpose variety. Cold, unsalted butter is the second key player. When these ingredients combine, magic happens. The butter creates pockets of steam during baking, resulting in that sought-after flakiness.

The Dance of Ingredients for the Dough

Mixing the dough is where the real dance begins. The cold butter is cut into the flour, creating a crumbly mixture. A splash of cold, unflavored vodka and water brings it all together, allowing the dough to form. This step requires a gentle touch and patience; overworking the dough can lead to toughness rather than flakiness.

Chilling and Resting the Dough

Once your dough has come together, it’s time for a rest. This period is crucial for achieving a tender crust. The dough relaxes, making it easier to roll out without the risk of shrinkage during baking. A stint in the fridge also allows the flavors to meld, resulting in a more complex, well-rounded taste.

A Pie Dough with Versatility

This pie crust recipe is incredibly versatile. Whether you’re crafting a classic apple pie, a savory quiche, or even a galette filled with summer’s finest fruits, this dough will rise to the occasion. Its neutral yet subtly rich flavor complements both sweet and savory fillings, ensuring a harmonious marriage of taste and texture.

So, gather your ingredients, clear some counter space, and prepare to embark on a journey toward pie perfection. With a little time, a touch of patience, and this trusted recipe, you’ll be well on your way to creating pie crusts that will leave your guests saying, “More?”

Drunken Pie Crust Dough

Dadlicious

This is a simple pie crust dough that takes advantage of a little bit of unflavored vodka to help keep the dough flakey and delicate. This makes one full pie crust, meaning both the top and the bottom layers.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Breads and Doughs

Cuisine Bakery

Servings 1 pie

Equipment

• 1 Food processor

Ingredients

  

• 2 1/2 cup all-purpose flour unbleached
• 1 tsp Kosher salt
• 2 tbsp granulated white sugar
• 12 tbsp unsalted butter cold, cut into 1/4 slices
• 1/2 cup vegetable shortening cut into 4 pieces
• 1/4 cup vodka unflavored and cold
• 1/4 cup water cold

Instructions

 

• Place 1 1/2 cups of the flour, salt and sugar into a food processor and pulse until combined. Add the butter and shortening, and process until the dough just starts to collect in uneven clumps (it should look like cottage cheese)
• Scrape the bowl with a spatula to push it back down towards the blade. Add remaining flour and pulse 4 to 6 times until the mixture is evenly distributed. Empty the mixture into a medium sized bowl.
• Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion to mix pressing down on the dough until it is slightly tacky and sticks together.
• Divide the dough into 2 equal parts, and then form each into a ball and flatten into 4 inch disks. Wrap them in plastic wrap and refrigerate at least 45 minutes before forming into pie crust. This can also be stored in the refrigerator for up to 2 days.

Keyword Pie Crust