Pie Crust Recipe
This is for one crust, NOT two
1.25 c. flour
1 stick high quality butter cut into uneven chunks and let sit in freezer 10-15min
1 oz vodka
If you use unsalted butter add a pinch of salt. I almost always use Challenge Salted Butter.
Add flour & butter to food processor, pulse until chunks are smaller, but that they are still uneven. Add water & vodka, pulse at 10 sec. intervals until the dough starts to stick to itself. DO NOT PROCESS UNTIL IT ALL COMES TOGETHER AND FORMS A BALL.
Dump out onto a piece of plastic wrap and squish together to form a disk. Let rest in the fridge for at least 10 min preferably an hour.
When you take it out, it should be very firm. I don’t have a ton of patience, so I have a tendency to use my rolling pin as a hammer and hammer it out thin enough to start rolling it.
Because of it’s butter content, it can get pretty delicate if it gets to warm. Keeping it cold is your friend. Try not to roll it out on the part of the counter top where the dishwasher is while it’s running kind of thing. If you are only doing a bottom crust and want bake the crust out, you will need to fill the entire crust up with pie weights or beans (lined with foil) to support the sides and keep them from falling down the side of the pie dish.
If you have ANY questions please post them, I’ll answer as they come!
For some vegan pie ideas check out Katie’s Pie Project
Happy Pie Making!!