Vodka Pie Crust Dough

This dough is a little difficult to work with, but it's worth the effort. A quality potato-based vodka eliminates any after taste in the finished pastry. It bakes up into absolutely the best-tasting pastry crust you will ever try!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 216 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup water
• 2 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• 3 tablespoons white sugar
• 1 ¼ cups salted butter
• ¼ cup frozen vodka

Recipe Instructions

Step 1

Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.

Step 2

Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.

Step 3

Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.

Step 4

To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.