Just as with traditional pie dough, you want the dough to be processed as little as possible. But I must say that this dough is much more forgiving than dough made without vodka. If you re-discard the scraps to make pastry scrap cookies, you will have a softer, nicer scrap cookie than not using vodka.

Pie Crust Dough Mixture:
Vodka cares even by inhibiting gluten production. But this is not difficult.

Mix all the dry ingredients together.

Use a pastry cutter to mix the oil (or shortening) with dry ingredients, mix until the oil is the size of a pea.

Add the liquid to the dry mixture one tablespoon or two times. Use a fork to gently mix ingredients together. When the dough pellets start to form, I take them from the bowl and put them aside, so that the pre-formed dough is no longer studied.

Ingredients:

● 4 cups flour
● 1 teaspoon salt
● 2 Tablespoons sugar
● 1 1/3 cups butter or shortening (8.6 ounces if
you prefer to weigh out your shortening)
● About a cup of liquid, ice cold, approximately
a 50/50 mix of ice water and vodka.

Instructions:

1. Mix all dry ingredients together.
2. Use a pastry cutter to mix the butter (or
shortening) into the dry ingredients, working
the mixture until the fat is in pea-sized
chunks.
3. Add the liquid to the dry mixture just a
Tablespoon or two at a time. Use a fork to
gently mix the ingredients together. stirring as
little as possible.
4. Divide dough in half and roll out to form
bottom and top pie crusts.

Best Vodka Pie Crust Recipe Foto Gallery

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