|Vodka Pie Dough|
The theory behind using vodka in the recipe is that the vodka will make a moist dough that is easy to roll out, but the alcohol will cook off quickly in the oven, making a flaky, tender crust. That sounds good doesn't it? Let's see how it comes out in application in the Just One Donna kitchen, shall we?
Vodka Pie Dough
Makes two crusts
|Vodka Pie Crust Ingredients|
- 2 1/2 cups all-purpose flour, plus more for dusting counter
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons cold, unsalted butter, cut into 1/4 inch pieces
- 1/4 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water
Using a food processor, mix 1 1/2 cups of flour, the salt and sugar, until combined, about two pulses. Add the butter and shortening and process until the dough collects in uneven clumps, about 15 seconds.
|Use both Butter and Shortening|
|Ready to Remove from the Processor|
|This is a Wet Pie Dough|
|Refrigerate Dough for up to Two Days|
- Be sure to use plenty of bench flour when you roll out the dough. This is a wet dough that will stick unless you use enough flour.
- Turn the dough frequently as you roll it out. making sure the dough moves freely on the counter.
- My dough cracked and didn't stay perfectly rounded. If that happens to you, you can easily patch the crust with a piece of the dough from another section. Don't sweat it.
- Be sure to pop the unbaked crust back into the refrigerator to chill for 20-30 minutes before you bake it.
- The crust on my pumpkin pie darkened quickly. I had to cover the crust to keep it from over cooking.
You can get the printable Vodka Pie Dough recipe by clicking the link.