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.
● 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.
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
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.
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