Flaky Vodka Pie Crust

pie crust.jpg

Over the years, I’ve tried many pie crust recipes and found several I really liked…until I would freeze them and roll out later. They would then be hard to work with and very frustrating. This recipe freezes great and rolls out perfectly every time. A keeper!

Flaky 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 couple 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.

Now You’re Cookin’,
Chef Alli

 

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