PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pie Crust with Vodka (Christopher Kimball) image

This is a failproof pie crust due to the science of how the vodka works on the dough etc. They say that Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Provided by Cathy Smith

Categories     Pies

Number Of Ingredients 7

2 1/2 c all purpose flour (by weight 12 and 1/2 ounces)
1 tsp salt
2 Tbsp sugar
12 Tbsp cold unsalted butter cut in 1/4 inch pats
1/2 c chilled shortening cut into 4 pieces
1/4 c cold vodka
1/4 c cold water

Steps:

  • 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

There are no comments yet!