VODKA PIE CRUST DOUGH

Vodka Pie Crust Dough image

This dough is a little difficult to work with, but it's worth the effort. A quality potato-based vodka eliminates any after taste in the finished pastry. It bakes up into absolutely the best-tasting pastry crust you will ever try!

Provided by Mike Zenk

Categories Desserts Pies Pie Crusts Pastry Crusts

Time 1h40m

Yield 16

Number Of Ingredients 7

Ingredients

1 ¼ cups salted butter
2 ½ cups all-purpose flour
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ cup water
¼ cup frozen vodka

Steps:

Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.
Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.
Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.
To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 17.3 g, Cholesterol 38.1 mg, Fat 14.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 9.1 g, Sodium 183 mg, Sugar 2.4 g