Flakey Vodka Pie Crust


Best. Pie. Crust. Recipe. Ever. Truly! And, no, you don’t have to use a food processor to create this recipe, but it makes the task so easy, you’ll want to make several batches all at once and store them in the freezer. You can taste the vodka a bit in the dough, but it all bakes out later in the oven. 

Flakey Vodka Pie Crust

2 1/2 cups all-purpose flour
1 tsp. kosher salt
1 Tbs. granulated sugar
1/3 cup chilled lard
12 Tbs. chilled unsalted butter, 1″ slices, divided use
1/4 cup chilled vodka
2-3 Tbs. ice water

Place flour, salt, and sugar into food processor bowl; pulse a few times to combine. Add lard and 4 Tbs. butter to bowl and pulse until mixture is a fine meal.

Add remaining 8 Tbs. butter and pulse until mixture has pea-size pieces. Drizzle vodka and water over mixture and pulse just until dough comes together in a large chunk on one side of the food processor bowl.

Remove dough and divide in half. Shape each half into a disc and wrap tightly in plastic wrap; place into a freezer bag and seal. Can be frozen for up to six months.

To use, roll out just as you would any other pie crust, transferring dough to a pie plate.

Let’s Get You Cookin’,
Chef Alli

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