2 C regular flour
1 T sugar (certainly could leave this out for a savory version)
1 C salted butter (I know, I know)
1/4 C water
1/4 C vodka
The key to all of this is CHILLED. Everything. I put the flour and sugar in the processor bowl and put that in the fridge for at least 1/2 hour. {I'd store the vodka in the freezer full time, but I'm afraid my son would sneak some out and cut it with water!} Chilled water from the fridge. Cut the butter into little bits and put them back in the fridge. Mix the water and vodka and put back in the fridge. Once they're all chilled, pulse the butter into the flour just until you have pea-sized lumps. Drizzle in the liquids pretty quickly with the motor on. You don't want the dough to get over-worked. When it just starts to come together, stop. Pull the dough into 2 baggies, shape into disks and get then back in the fridge for another 1/2 hour or so. (Clean up, watch TV, prepare cooked filling, etc.) Take one out and roll it out using as little flour as possible. Fit it , without stretching, into the pie pan. Trim the edges a little and put it back in the fridge for another 1/2 hour or so. Prepare the other round similarly. Fill and bake, or dock, bake and fill - ENJOY!
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