The secret to this tender pie crust is the addition of vodka. Since alcohol doesn’t allow the formation of gluten as much as water it will help make a tender crust. It also uses a combination of butter and vegetable shortening so it will be nice and flaky and taste great!
This recipe will also make two crusts, so you can freeze one for later if you are only using one at a time.
Ingredients
2 and 1/2 cups AP flour
1 teaspoon
6 Tablespoons unsalted butter, chilled and cubed
2/3 cup shortening, chilled
1/2 cup cold water
2 tablespoons vodka
Instructions
Mix the flour and salt together in your food processor, or with a whisk in a bowl.
Cut the butter and shortening into cubes, and add them to the flour mixture and blend until small pea sized flour balls are present.
Slowly add in the water and vodka until a large dough ball forms. Then stop adding water and dump out the dough ball onto a floured work surface.
Shape the ball into a smooth disc and cut it half, and wrap each half in plastic wrap. Then place the wrapped dough into the refrigerator for at least 30 minutes.
To roll out your dough start by shaping it into a small disc and then starting rolling from the middle and push out and then back. Then rotate the ball a quarter turn and repeat rolling it out until it fits the size of crust you need.
Notes
The vodka really helps to make a tender flaky crust, but you can leave it out if you prefer. You can also freeze this dough once you have it wrapped for a few months with no issues as well.
Let me know how it turned out!
