Originally posted on Dish With Clarissa:
If you follow these directions to the letter you will end up with a light and flaky pie crust. The reason for using vodka is the dough won’t form as much gluten, and you won’t have a dense dough to roll out or a dense pie crust.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold or 2 sticks unsalted butter
1/4 cup ice water
1/4 cup ice-cold vodka
Cut butter into pieces then take a third and place in the freezer for 30 min, remaining butter in fridge.
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter from fridge; pulse about seven to 10 times until mixture resembles coarse meal.
Add butter from freezer and pulse about five times until mixture…
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