For best results, ensure all ingredients are thoroughly chilled. Place the butter, shortening, vodka, and water in the freezer for 30 minutes before starting. If you prefer a sweeter crust, add 1-2 tablespoons of granulated sugar to the flour mixture. Don't overwork the dough; overmixing will develop the gluten and result in a tough crust. If the dough becomes too warm while rolling, return it to the refrigerator for 10-15 minutes to firm up.
Easy Vodka Pie Crust
-
PREP TIME10 mins
-
COOK TIME0 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING8 People
-
VIEWS136
Discover the secret to a perfectly flaky and tender pie crust with this easy vodka-infused recipe. The vodka inhibits gluten development, resulting in a crust that's exceptionally easy to roll and delightfully crisp.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol46 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat14 g
-
Sodium414 mg
-
Sugar0 g
-
Fat31 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 2 mins In a large mixing bowl, whisk together the flour and salt. (2 minutes)
02 Step
Recipe View 8 mins Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (8 minutes)
03 Step
Recipe View 3 mins Sprinkle the chilled vodka and ice water over the flour mixture. Gently mix until the dough just comes together. Be careful not to overmix. (3 minutes)
04 Step
Recipe View 1 hrs Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. (1 hour)
05 Step
Recipe View 10 mins When ready to bake, remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter. Transfer to a pie plate. Crimp the edges as desired. (10 minutes)
06 Step
Recipe View Repeat with the second disk of dough if making a double-crust pie, or save it for another use. Bake according to your pie recipe's instructions.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Letitia Bartoletti
Dec 26, 2024I was skeptical about the vodka, but it really does make a difference. Best pie crust I've ever made!
Brycen Swift
Aug 15, 2024This crust is a game-changer! So easy to work with and incredibly flaky.
Luna Beer
Jul 22, 2024Followed the recipe exactly and got a perfect crust. The chilling time is key!
Gayle Ward
Jun 16, 2024My family raved about my apple pie thanks to this crust recipe. Will definitely be making it again.