Vodka Pie Crust
 
 
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Ingredients
  • 2 1/2 cups all purpose flour
  • 1 tsp kosher salt
  • 12 tbsp butter (1 1/2 sticks) butter cut into 1/2" cubes frozen in advance overnight or at least 15 minutes
  • 1/4 cup shortening, cut into 1/2" cubes frozen in advance overnight or at least 15 minutes in advance
  • 1/2 cup vodka
  • 1/4 cup ice water as needed
  • ice cubes
Instructions
  1. Pour vodka into a one cup measuring cup, add several ice cubes to fill. You need to end up with 3/4 cup liquid once some of the ice has melted.
  2. Measure the flour and kosher salt into a food processor then pulse to mix. Add the cold butter and shortening then pulse 2-3 or times until the mixture is the size of small peas. Some large chunks left are fine as this is the first "cut" in of the butter and shortening.
  3. Remove any existing ice pieces from the vodka until you have 3/4 cup of vodka. Top with water if needed to get to 3/4 cup. Pour this mixture in a steady stream into your food processor funnel while continuing to only use pulses, starting with only 1/2 cup of the vodka mixture. Stop once the mixture has begun clumping. if it doesn't do so, add icy cold water until it does come together. Depending on the dry atmosphere, your flour, this could vary, you may need less than 3/4 cup or need to add more one tbsp at a time. The butter/shortening clumps will be the size of dried lentils.
  4. Turn the dough out onto a floured work surface or counter. Don't be afraid to use flour to shape the mixture as the dough will be quite soft and moist.
  5. Cut in half (or cute one large piece for the bottom of the pie and one slightly smaller piece for the top) and shape each piece into a flat round (or a rectangle if you're making lattice top). I find it easier to shape once you've wrapped each piece in plastic wrap.
  6. Place the plastic wrapped dough halves into the fridge for at least 2 hours or overnight. I've only ever done 2 hours and had no difficulty. This dough can be frozen for up to 3 months.
  7. Roll out for pie crust bottom. Roll the second piece a bit more thinly for cut-outs, braiding or lattice topping. I purchased my shapes from Williams Sonoma. They're really cute because they leave little imprint markings on each leaf and flower. Roll cut outs, etc to your preferred thickness.
  8. Leaf and flower cut-outs can be placed on a parchment paper lined baking sheet then frozen until you're ready to put on top of your pie. To keep their form, it's best to freeze the shapes then bake them separately (approximately 20 minutes) and then layer them onto your baked pie.
  9. *This dough can form a bottom crust, then frozen before lining with parchment paper and placing an inverted bowl, rice, pie weights etc to blind bake and use for a custard pie.
Recipe by Just a Smidgen at https://justasmidgen.com/2019/03/14/pi-%cf%80-day/