Vodka Pie Crust

By efriend

By Judy Kim | Yield: Two 8 to 10-inch single-crust pies/tarts, one double-crust pie or two large half sheet pan gale

For a custard pie that requires blind baking, I suggest you roll the dough a bit thicker for the cut outs. Roll the bottom layer, place into a pie dish and trim neatly with scissors or a sharp paring knife. The shapes should be frozen solid for a few hours or preferably overnight. This will help them resist heat to maintian their shape and placement while baking. The shapes can be added to a simple crust and form a wreath by brushing the backside with heavy cream and attaching to the crust. Keep the edge of the bottom crust on the thinner side so that the cut outs don't create an overly thick edge. With practice you will figure out your preferred thickness based on your design. Freeze pie crust for about 5 to 10 minutes before blind baking.
BONUS: Using pie cutters is a great way to use excess dough. Keep cut outs in the freezer and bake them off as needed. Brushing with cream or an egg wash will make them golden. I suggest using them for a topping on desserts like ice cream or berries with whipped cream. I've even been known to put them with skillet eggs and arugula.

Ingredients

• INGREDIENTS
• 12 tbsp unsalted butter ( 1 1/2 sticks), cut into 1/2-inch cubes and frozen in advance 1/4 cup shortening, frozen
• 1/2 cup vodka
• 2 1/2 cups all-purpose flour
• 1 tsp salt

Details

Adapted from thejudylab.com

Preparation

Step 1

DIRECTIONS
1 Cut butter into 1/2-inch cubes and freeze overnight, minimum of 15 minutes if you're short on time. Place shortening in a bowl and keep in freezer until ready to use.
2 In a liquid measuring cup combine vodka and several ice cubes. Wait until vodka is chilled and remove ice cubes. Add chilled water to vodka until it reaches 3/4 cup.
3 Combine flour and salt in the bowl of a food processor fitted with a steel blade, pulse to mix. Add the frozen butter and shortening; pulse until the size of chick peas.
4 Pour vodka mixture through feed tube in a slow steady stream while pulsing until dough begins to pull together. *Start with 1/2 cup of liquid and add balance in small increments as necessary. Butter and shortening should be about the size of dried lentils. Carefully turn out the dough onto a floured work surface and remove the blade.
5 Divide dough in half. If you are making pie, shape the dough into a flattened round disk or a rectangle if you are making a galette; this will help eliminate wastage when you roll out the dough. Wrap in plastic wrap and refrigerate for minimum of 30 minutes. You can freeze the dough up to 3 months.