Sunday, July 8, 2012

Spectacular Pastry Crust

I thought I'd share my recipe for the most spectacular pastry crust with you this morning since I made a batch to be used later today...
Don't be alarmed... it uses vodka!
This recipe is adapted from Cook's Illustrated Foolproof Pie Dough.  However, I've changed it a bit by eliminating vegetable shortening and water and using all butter and vodka. :-)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 1/4 cups (2 1/2 sticks) unsalted butter (cut into small pieces)
1/4 cup vodka
Combine 1 1/2 cups flour, salt, and sugar in food process and pulse until combined.
Add butter and process until it resembles cottage cheese.
Add remaining cup of flour and pulse until combined.
Add vodka and pulse until combined.
Divide dough into two and flatten into discs and wrap in plastic wrap and put into refrigerator for at least an hour before using.

Did I see you take a sip of vodka?  That wasn't part of the recipe, now was it?
Also, maybe you already do this, but I keep my vodka in the freezer.  Don't worry, it won't freeze hard.

Now, we just wait until later...

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