Drunken Pie Crust Dough
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.
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.