The Alchemist The Best All Butter Pie Crust Recipe
Step 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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2 tablespoon ice water, 2 tablespoon vodka. Turn dough out onto a floured surface and, with floured hands, form into a flat disc and wrap in plastic wrap. Chill in the refrigerator for at least 1-2 hours, or overnight. Roll out onto a floured surface with a floured rolling pin until it's 12 inches in diameter.
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1. Pulse Flour and Salt: Add 1 1/2 cups of the flour and the salt to a large food processor (or bowl, if not use food processor) and pulse together 2 to 3 times. 2. Add Butter: Scatter the cubed, cold butter over the flour and process until a crumbly dough forms, about 15 seconds.
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Place in a small bowl and put in the freezer for at least 10 minutes. Measure vodka and put in the freezer until ready to use. (If using water, check frequently that it isn't freezing into ice.) Measure flour into a food processor. Add in salt and sugar and pulse three times to blend.
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1 Heat the oven to 425° F (218° C). Place a baking sheet on a middle oven rack. 2 Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking).
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Pour 1 cup of flour, the sugar and salt in the food processor and blend. Add the crisco and butter to the food processor bowl. Process until the flour resembles chunky crumbles.
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All you need are 7 simple ingredients - flour, salt, sugar, butter, vegetable shortening, water, and vodka! Read on to find out why Vodka is such an important part of getting a really flaky crust! It is the perfect pie crust recipe to use for Apple Crostata (shown above), Blueberry Galette, or something savory like a Turkey Pot Pie.
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How to bake the pie crust. When you are ready to bake, remove the crust from the fridge. If you prefer a deep golden crust, whisk up an egg and use a brush to brush it onto the crust as an egg wash. Do this right before baking. Bake at 375F for 30 minutes or bake according to your particular recipe's instructions.
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This vodka pie crust recipe makes a perfect pie crust every time! In this video a professional pastry chef shows you how to make a flakey, buttery pie crust.
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Whisk the pastry flour and sugar together in a large mixing bowl. Slice each stick of butter into about 12 pieces. Toss the butter into the flour and place the bowl in the freezer for 30 minutes. Combine the vodka and water and place in the refrigerator for 30 minutes. Remove the bowl from the freezer and dump the contents on to the counter.
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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.
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Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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Instructions. Place half of the flour (1 ¼ cups) in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix. 2 ½ cups flour, 1 teaspoon table salt, 2 tablespoons granulated sugar. Add the cold butter slices and pulse about 15 times, using one-second pulses, until small chunks form.
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Place the pie plate into the freezer to chill the dough for 30 minutes until ready to bake. To blind bake a crust: Preheat the oven to 400 degrees. Line the chilled pie crust with parchment paper. Fill the crust with pie weights, dried beans, even sugar. Make sure the weight is evenly distributed.
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Begin by placing the flour mixture and cold, cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully. Hydrate the dough by pouring in the ice cold vodka, 1 tablespoon at a time. Use a fork to mix the dough together.
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Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2.
