Best 2 Vodka Pie Dough Recipes

Vodka pie dough is a unique and easy-to-make dough that is perfect for any type of pie. The addition of vodka creates a flaky, crispy crust that is sure to impress your friends and family. This dough is also incredibly versatile and can be used for both sweet and savory pies. Whether you are a seasoned baker or a beginner, this article will provide you with all the information you need to make the perfect vodka pie dough.

Check out the recipes below so you can choose the best recipe for yourself!

VODKA PIE DOUGH

Vodka Pie Dough image

We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)

Provided by Food Network Kitchen

Time 1h10m

Yield dough for two 9-inch pies or 1 double-crust pie

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour
1/3 cup lard or vegetable shortening
1 tablespoon sugar
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup vodka
3 to 4 tablespoons ice-cold water

Steps:

Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. 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. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.

FOOLPROOF PIE DOUGH (WITH VODKA!?)

Foolproof Pie Dough (With Vodka!?) image

I am so excited about this recipe! I just found it in Cook's Illustrated Magazine, November, 2007. I just may enjoy making pie crust again! The article is by J Kenji Alt.

Provided by Chef PotPie

Categories Dessert

Time 55m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Steps:

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. 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.

Tips:

To make the dough easier to handle, chill it for at least 30 minutes before rolling it out.
If the dough is too sticky, add more flour, one tablespoon at a time, until it is no longer sticky.
If the dough is too dry, add a little bit of water, one teaspoon at a time, until it comes together.
When rolling out the dough, use a lightly floured surface to prevent it from sticking.
If the dough tears, simply press the pieces back together.
When baking the pie crust, prick the bottom with a fork to prevent it from puffing up.
Bake the pie crust until it is golden brown.

Conclusion:

Vodka pie dough is a delicious and versatile dough that can be used for a variety of pies and tarts. It is easy to make and can be made ahead of time. With its flaky crust and tender crumb, vodka pie dough is sure to be a hit with your family and friends.