80 minutes
A tender and flaky pie crust made with vodka for a perfect texture, ideal for one double-crust pie or two single-crust pies.
Unsalted Butter, cut into ¼-inch pieces
tablespoons
Vegetable Shortening, cut into 2-tablespoon pieces
tablespoons
cups
tablespoons
teaspoons
Vodka, chilled
cups
Water, cold
cups
1. Prepare the Fats
Cut the butter into ¼-inch pieces and the shortening into 2-tablespoon chunks. Place these on plates and pop them in the freezer. This step is crucial because chilled fats are the secret to those coveted flaky layers in your pie crust. They should feel firm to the touch before you use them.
2. Prepare the Liquids
Measure out ¼ cup of vodka and place it in the freezer. Then, prepare some ice water and measure out ¼ cup of the cold water. The cold temperature of these liquids will help prevent the fats from melting too quickly, which is key to maintaining the dough's structure.
3. Combine Dry Ingredients
In a food processor, combine 1½ cups of flour, the sugar, and salt. This will take just a few seconds and ensures that your dry ingredients are evenly distributed, giving you a uniform mixture to work with.
4. Process the Fats
Add the chilled butter and shortening to the flour mixture in the food processor. Process this for about 15 seconds. You want to see uneven clumps forming, which is a good sign that the fats are being incorporated properly without overheating.
5. Redistribute and Add Remaining Flour
After the initial processing, stop and redistribute the dough around the blade using a spatula. This ensures that everything is processed evenly. Now, add the remaining 1 cup of flour to the mixture and pulse 4 to 6 times. The mixture should break into pieces, signaling that the flour is evenly distributed.
6. Mix with Vodka and Water
Transfer the mixture to a large bowl. Sprinkle the chilled vodka and cold water over it. Use a stiff rubber spatula to mix until the dough sticks together. The alcohol in the vodka will evaporate as the crust bakes, which limits gluten formation and results in a tender crust.
7. Chill the Dough
Wrap the dough in plastic wrap and refrigerate it. This chilling step firms up the dough, making it easier to roll out later. The dough should feel firm to the touch when it's ready.
This is paramount. Your butter (or shortening) should be very cold, and the vodka and water should be ice-cold. This will help you achieve those coveted flaky layers as the cold fat will create steam pockets when it hits the hot oven.
After mixing, chill the dough for at least 45 minutes before rolling. This helps relax the gluten and solidifies the fat again, making it easier to roll and preventing shrinkage.
When you mix your dough, do it just until it comes together. Overworking the dough will develop the gluten too much and result in a tough crust. This is where a food processor can come in handy to pulse ingredients until just combined.
Vodka, which is about 60% water and 40% alcohol, adds moisture without developing too much gluten. The alcohol evaporates quickly in the oven, contributing to the flakiness of the crust. Just make sure it’s flavorless and not replacing more than half of your water content.
Flour your work surface and rolling pin lightly. Roll out the dough from the center outward, rotating it to make sure it doesn’t stick and to maintain an even thickness.
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