Vodka Pie Crust Rolled for a Flaky Shell

Vodka Pie Crust Rolled for a Flaky Shell keeps the shopping list focused on all-purpose flour, kosher salt, and granulated sugar. It serves 12 people.

Count on 30 minutes of prep, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 1 cup unsalted butter cubed
• ¼ cup vodka frozen
• ¼ cup ice water

How the cooking goes

Make the pie dough

1. In the bowl of a electric mixer fitted with the paddle attachment, combine the flour, salt, sugar and butter. On low speed cut the butter into the flour until you have some larger pieces but most of the butter has worked into the flour. You will notice that the flour will change color and be slightly darker.
2. Stop the mixer then pour the vodka over the top of the crust. Turn the mixer back on low and slowly pour the water over the crust. Mix on low until the flour has hydrated but a cohesive dough has not yet formed.
3. You will see shards of dough then then some unincorporated flour. This is the “shaggy” dough stage. Perfect.
4. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap.
5. Refrigerate until cold, at least 2 hours and up to 3 days. Alternatively you can freeze it for up to 2 months. Thaw it in the refrigerator before using. Make sure to keep it cold!

Roll out the pie dough

1. Lightly flour a smooth work surface with flour. Place the dough on the floured surface and lightly flour the top of the dough and a rolling pin.
2. Working quickly and efficiently with firm pressure, roll out the dough starting from the center, pressing away from you then then rolling back towards you. Add more flour as needed under or over the dough, rotate it a quarter turn and repeat. Gently working the dough to 1/8th inch thick or slightly thinner.
3. Set the dough on a sheet pan and refrigerate for 30 minutes. You can also refrigerate first and then wrap and freeze between sheets of baking paper for longer storage at this stage!
4. You are now ready to line a pie tin or tart mold of your choice!

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Pie crust, open Almond Flour Tart Crust in a Pastry Shell and Pâte Sablée for the Dessert Plate.