Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Vodka Pie Dough
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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
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- 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
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.
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