This recipe for pie crust is so delicious! It makes such a nice flaky buttery crust, and yes it contains vodka. Vodka in the dough helps make the crust flaky. I learned this tip years ago from a friend and she was right.
I doubled the recipe today that is why it looks like so much flour, etc. Let me tell you, it was quite the arm workout. Yikes. The best part of making this dough was the look on my son’s face as I went to get the vodka at noon. I assured him that although it must be 5 o’clock somewhere, I was not drinking at lunchtime.
Make sure the butter, shortening, vodka, and water are cold. The dough will not turn out the same if they are not.
2 1/2 cups flour
1 tsp. salt
3/4 cup cold butter
1/2 cup chilled shortening
1/4 cup chilled vodka
1/4 cup cold water
Whisk the flour and salt together in a mixing bowl.
Cut the butter into cubes and cut into the flour mixture with either a pastry cutter or a fork and knife until it looks crumbly.
Cut the shortening into cubes and cut into the mixture until crumbly.
Add the vodka little bits at a time, you don’t want to pour it in all at once. Stir after each addition.
Then do the same with the cold water. The dough will not be together but it should easily come together with your hands. You can either do this in the bowl or on a cutting board.
Divide the dough in half (I had to divide it into four because I doubled the recipe) and wrap each half in plastic wrap. Refrigerate for at least an hour before rolling out for your pie.