Drunken Pie Crust
Makes 1, 9-inch single pie shell. Recipe can be doubled for a double-crust pie. Recipe adapted from the Foolproof Pie Crust originally published by Cook's Illustrated.
- 1 ¼ cup all-purpose flour, divided, plus more for rolling out crust
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cut into medium dice and chilled
- 4 tablespoons lard, cut into medium dice and chilled (vegetable shortening may be substituted)
- 2 tablespoons vodka, chilled
- 2 tablespoons ice water
- In the bowl of a food processor fitted with the metal blade, pulse together ¾ cup of the flour, all of the sugar and all of the salt until combined, about five seconds.
- Add butter and lard to the food processor and process until the fat is incorporated and the mixture is fairly smooth, about 15 seconds.
- Scrape bowl and add remaining ½ cup flour to the food processor. Pulse 4-6 times, just until mixture is crumbly.
- Add vodka and ice water to the food processor. Pulse 3 to 5 times, until liquids are just incorporated.
- Flip dough from food processor bowl onto a sheet of plastic wrap. Pat dough into a smooth disk and wrap well.
- Transfer dough to refrigerator and chill for at least one hour and up to two days. Dough can also be frozen at this point for up to one month.
- To roll dough, remove from refrigerator and let sit until softened slightly, about ten minutes.
- Roll dough into a 12” inch circle on a floured surface. I prefer to roll pie crusts on a silicon baking sheet or parchment paper because this slightly lessons the additional flour needed. However, this dough is soft, and you should expect to use about ¼ cup additional flour to keep it from sticking while you roll.
- Use pie crust in any standard pie recipe. Blind bake or fill as pie recipe instructs.
Recipe by Northwest Edible Life at https://nwedible.com/drunken-pie-crust/