Vodka Pie Dough

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The problem with pie dough that crumbles when you roll it out or transfer to the plate is that it has too little water in the recipe. Too much water, however, activates the gluten in the flour, and makes the crust tough.

But 80 proof vodka has less water in it by volume (60% water and 40% alcohol). Replacing water with vodka allows you to use more liquid without adding too much water. Brilliant! Note that this dough will need much more flour when rolling it out in order to prevent it from sticking to the counter.

The results are amazing! I have never been able to produce a flakey pie crust, and thought I'd tried everything and every method. This did the trick! Even the thicker edges just dissolve in your mouth. I also thought the dough was easier to work with than any other I've tried. If you try it, I hope you'll leave your comments.

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  • 2

Ingredients

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

Preparation

Step 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.

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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