Vodka Pie Dough

Author

The Appalachian Tale Jimmy Proffitt

Prep time

10 Min

Inactive time

1 Hour

Total time

1 H & 10 M

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Vodka Pie Dough

This dough can be used for a top and bottom crust, 2 bottom crusts, or 1 - 2 galette crusts. I like to use it for sweet pies, but you can omit the sugar for a savory pie.

Ingredients

• 3 cups plain flour
• 1 tablespoon white granulated sugar
• 1 1/2 teaspoons of salt
• 1 1/2 sticks of cold butter, cubed
• 1/4 cup of chilled vodka
• 1/4 plus up to 2 - 3 tablespoons ice cold water

Instructions

1. Place your flour into a large mixing bowl. Add the sugar and salt to the flour and whisk. Add in the cubed butter and quickly work the flour into the butter cubes, flattening the butter between your fingers. You should end up with some thin sheets of butter left in the flour, while the flour begins to have the texture of course meal.
2. Sprinkle the vodka over the flour mixture, then sprinkle the 1/4 cup of ice water over the flour mixture. With a wooden spoon, begin mixing the dough, adding a tablespoon at a time of the rest of the ice water until the dough comes together.
3. Turn the dough out on to a well floured surface and knead just until the dough holds together. Divide and wrap the dough and chill in the fridge for 1 hour or more.
4. When ready to roll it out, flour your surface and rolling pin well. Roll to the diameter you need to fill your pie shell. Repeat with the other half if using then, or put it in a ziplock bag and freeze for up to 3 months.

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