Recipe

Fool Proof Vodka Pie Dough Recipe

	Midgelet / All my dishes 1 year, 5 months ago Another recipe using booze! Really very nice recipe. ,The dough will be moister than most standard pie doughs and may require up to 1/4 cup more flour. Prep:45m Servings:1	Midgelet
	pastry piedough crusts vodka butter

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Ingredients

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour or as needed

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices

1/2 cup cold vegetable shortening, cut into 4 pieces

1/4 cup cold vodka

1/4 cup cold water

Directions

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

Empty mixture into medium bowl.

Sprinkle vodka and water over mixture.

With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Divide dough into two even balls and flatten each into 4-inch disk.

Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Use and Bake as you would for pie pastry

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