EASY VODKA PIE CRUST
Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. 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.
Provided by LynJudd
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk flour and salt together in a mixing bowl.
- Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
- When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.
Nutrition Facts : Calories 425 calories, Carbohydrate 29.8 g, Cholesterol 45.8 mg, Fat 30.5 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 14.2 g, Sodium 414.3 mg, Sugar 0.1 g
VODKA PIE CRUST DOUGH
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
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
PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL)
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
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.
ATK VODKA PIE CRUST
Number Of Ingredients 8
Steps:
- . In food processor, spin 1 ½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous 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.
SINGLE PIE CRUST (VODKA)
Steps:
- 1. Process 3/4c flour, salt, and sugar together in food processor til combined, about 2 one-second pulses. Add butter and shortening and process til homogenous dough just starts to collect in uneven clumps, about 10 secs (will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom and redistribute dough evenly around processor blade. Add remaining 1/2c flour and pulse til mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 mins or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼c) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate til dough is firm, about 30 mins. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough. Refrigerate dough-lined plate til firm, about 15 mins. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 mins. Remove foil and weights, rotate plate, and bake for 5 to 10 mins additional minutes til crust is golden brown and crisp.
EASY VODKA PIE CRUST
Steps:
- Whisk flour and salt together in a mixing bowl. Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days. When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.
VODKA PIE CRUST
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 homogenous 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.
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