FLAKY GINGER ALE PROCESSOR PIE PASTRY

Flaky Ginger Ale Processor Pie Pastry image

This makes a darn good flaky pastry, for an even flakier crust use half each cake and pasty flour and all-purpose, this dough may be frozen, allow to thaw overnight in refrigerator before using, you may use 7-Up or Fresca in place of the ginger-ale... no diet for this!

Provided by Kittencalrecipezazz

Categories Dessert

Time 45m

Yield 1 9 or 10-inch pie

Number Of Ingredients 6

Ingredients

1 cup flour, plus
1 tablespoon flour
1 tablespoon sugar (optional, add in for a sweeter crust)
1/2 cup frozen butter, broken into pieces
1/4 cup ginger ale (do not use sugar-free)
1/2 tablespoon vinegar

Steps:

In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
Dump the dough onto the counter.
Gather up all the dough then shape into a flat disc.
Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
Dough may be frozen wrapped in plastic wrap then tightly in foil.

Nutrition Facts : Calories 1368.1, Fat 93.4, SaturatedFat 58.5, Cholesterol 244, Sodium 660.8, Carbohydrate 119.4, Fiber 3.6, Sugar 18.3, Protein 14.7