We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: dough for two 9-inch pies or 1 double-crust pie
Ingredients
2 1/2 cups all-purpose flour
1/3 cup lard or vegetable shortening
1 tablespoon sugar
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup vodka
3 to 4 tablespoons ice-cold water
Directions
- Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.
Cook’s Note
The dough can be frozen for up to 2 months.
