Thursday, November 15, 2012

Foolproof Vodka Pie Dough

I was sharing this recipes with a few crafty friends on Facebook earlier and just realized I hadn't shared a recipe on my own blog for quite a while :)

This is a recipe for the BEST pie crust I've ever come across. It's an America's Test Kitchen recipe.  It has Vodka in it, but never fear...the alcohol cooks out as it bakes :)  So friends from Bible study and church, if you see me buying a bottle of Vodka, you can know it's only for baking, not drinking, I promise!! :)

I'm making some pies for Thanksgiving and will be using this recipe for sure. I hope you enjoy it!

from America's Test Kitchen
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. 

2-1/2 cups unbleached all-purpose flour 
1 teaspoon table salt 
2 tablespoons sugar 
12 tablespoons (1-1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 
1/2 cup cold vegetable shortening, cut into 4 pieces 
1/4 cup cold vodka 
1/4 cup cold water 

Process 1½ cups flour, salt and sugar in food processor until combined, about two 1-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. 

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 a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Makes crust for 1 pie. 


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