Pie Crust

By mirelsonp

Note: Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

Yield: double pie crust

Ingredients

• 2 cups cold all-purpose flour
• 1 cup unsalted butter (cut into small pieces and chilled in the freezer about 10 minutes)
• 1 Tbsp sugar
• 1 tsp salt
• 1/2 cup cold water (or 1/4 cup each vodka and water)
• 1 tsp lemon juice

Preparation

Step 1

1. In the bowl of a food processor fitted with the blade attachment, pulse together flour, butter, sugar and salt until mixture resembles coarse cornmeal.

2. In a small bowl whisk together water (or water and vodka) with lemon juice. Slowly add liquid to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.

3. Follow recipe for dividing and refrigerating dough.