VODKA PIE CRUST

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Yield: Yield: Two 8 to 10-inch single-crust pies/tarts, one double-crust pie or two large half sheet pan galettes

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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

Preparation

Step 1

Cut butter into 1/2-inch cubes and freeze overnight, minimum of 5 minutes if you're short on time. Measure shortening with tablespoon and scrape out with a small spatula or spoon into a bowl and keep in freezer until ready to use.
In a liquid measuring cup pour vodka, then add several ice cubes. Wait until vodka is chilled and remove ice. Add chilled water to vodka until it reaches 3/4 cup measurement. This ensures that the vodka maintains 1/2 cup measurement.
Combine flour and salt in a large mixing bowl; add frozen butter and shortening. Toss together quickly with your hands to coat each piece of butter and shortening with flour mixture, this will ensure an even dough. Transfer to the bowl of a food processor fitted with a steel blade; pulse 2 to 3 times until the size of chick peas.
Pour vodka mixture through feed tube in a steady stream while pulsing until dough begins to pull together. Do not run machine or liquid will not absorb evenly and butter pieces will become too small. Butter and shortening should be about the size of dried lentils. If you pour too slowly the butter will broken down too much and will warm the dough. Carefully turn dough out onto a very lightly floured work surface and remove the blade. I work on a granite countertop and use less than 1 tbsp bench flour. Too much flour will make the dough dry. This should be a slightly wet dough and more elastic than typical. No need to kneed dough, just enough to pull it together. If it feels crumbly, have faith it will come together after it's been wrapped and rested.
Divide dough in half. Wrap each half in plastic wrap and shape the dough into a round or rectangle. I find the dough will stay cooler if I handle it after wrapping. 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. Refrigerate for minimum of 30 minutes. You can freeze the dough up to 3 months. If you have left over scraps I cut them into manageable pieces and wrap them in parchment paper and stack the pieces. The parchement will prevent them from sticking. Wrap in plastic wrap tightly and freeze to use for cut outs on a future pie.
SPECIAL NOTES FOR DECORATIVE PIES:

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