This vodka pie crust is easier to roll out than a normal pie crust. It's very important that the ingredients are cold since this is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust.
Ingredients
- ½ cups unbleached all-purpose flour: 2 piece
- salt: 1 tsp
- unsalted butter, cut into small cubes: 0.75 cup (cold)
- chilled solid vegetable shortening: 0.5 cup (cut into cubes)
- chilled vodka: 0.25 cup
- water: 0.25 cup (cold)
Metric Conversion
Stages of cooking
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Whisk flour and salt together in a mixing bowl.
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Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
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Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.
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When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.
