Updated: Jan 6
Planning on making lots of pies this holiday season? Plan on drinking a little while you do it? Combine those activities and add some booze to your pie! Vodka can help add some flake to your crust. Unlike water, vodka prevents the formation of gluten. And the alcohol burns off in the baking.
8 ounces cold unsalted butter (2 sticks), cut into 1/4-inch slices
¼ cup Spring44 Vodka. Would also work with Spring44 Honey Vodka!
¼ cup ice water
2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
Chill your butter, water and vodka.
Add dry ingredients to a medium mixing bowl and stir to combine.
Cut the butter into the dry ingredients using forks, hands, or even a food processor. Make sure the chunks of butter get no smaller than pea-sized (this helps the pie crust stay flaky).
Add equal parts vodka and water to the mix - just enough so that the dough stays together.
The trick here is to not overwork the mixture.
Spread a layer of cling wrap on the table and dump the contents of your bowl in the middle (it's ok if it's not all incorporated)
Use your hands to quickly bring the mixture together (again don't overwork and do this quickly so the butter doesn't melt)
Wrap it up and chill for 1 hour or overnight.
Unwrap and roll to desired diameter.
Add your favorite filling and enjoy!