Friday, July 6, 2012

Vodka Pie Crust

2 1/2 cups (12 1/2 ounces) 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 small bits
1/4 cup cold vodka
1/4 cup cold water

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.

Originally from Cooks Illustrated

You can use all butter, which results in a crisper, firmer crust.  The butter/shortening blend makes the most tender pie crust I've ever had.


Margaret Mary said...

Did the vodka influence the flavor?

Mrs. N said...

You don't taste it at all, and it makes the dough hold together really nicely.

Mrs. N said...

Also, the dough is so nice and pliable that you could easily press it into a pan as well. I'm considering trying it next time I make mini quiches.