The vodka evaporates out, leaving a flakey crust
Hi folks. I've mentioned this recipe in past Politics Chats but never got around to posting it-- making up for that now.
Here is the recipe I use for Vodka Pie Crust. It's incredibly easy to make and to use because it's much wetter than a normal pie crust, but it doesn't toughen the way a wet normal pie crust would because the gluten in wheat flour— the strands of protein that develop as dough is handled— can't form in alcohol. So this recipe is crazy easy to use, but cooks up light and flaky. And I am told the alcohol all cooks off.
I did not invent this recipe, and no longer remember where I got it.
  • 2 1/2 cups all-purpose flour (King Arthur is the best)
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 12 Tablespoons (1 1/2 sticks) cold butter, cut into chunks
  • 1/2 cup cold vegetable shortening, cut into chunks
  • 1/4 cup cold vodka
  • 1/4 cup cold water
Cut the butter and shortening into the flour until the largest pieces are the size of small peas. Sprinkle in the liquids and mix thoroughly with a rubber spatula. Chill and then roll out between floured sheets of parchment.
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pie crust