Vodka. Not Just for Martinis.

Making homemade crust can be intimidating, but it pays dividends if you give it a chance.  You can do it.  Just go slow.

Recipe from smittenkitchen.com --  she has a few opinions on vodka vs. no vodka.  I swear by using the vodka.  It gives you the moisture you need for the crust to come together, but bakes off and leaves amazing air pockets=amazingly crisp crust.  Seriously...I have counted up to 12 layers of crispy goodness. 

The vodka also makes for some interesting adventures. Sitting outside the liquor store waiting for it to open...taking your 3 year old into the liquor store and trying to convince the liquor lady that you are not going to drink the vodka out of the brown bag while driving your 3 year old home...  
"I am making a pie crust...it calls for vodka.  Swear."   
"Sure, honey."     

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
2 ½ sticks frozen unsalted butter, cut into 1/4-inch cubes
1/4 cup vodka, cold (don’t skip this…vodka will cook off and leave an amazingly crisp crust (promise!))
1/4 cup, plus 1 tablespoon cold water

Have all your ingredients and tools ready.


Mixing by hand...hard work, but ensures that your dough is not overworked. 

Let's roll! 

Visible pieces of butter = goodness!

Roll out, turning dough 1/4 turn each time.  Don't worry if it's not a perfect circle.   

Rolling out will take time.  Be patient.  

Love on your dough...I like to whisper..." Love you dough..."  It works.  Swear. 

Flour the surface, rolling pin and dough if sticking.

Fit bottom crust into pie plate.  Cover and refrigerate to re-chill. 

Roll out top crust.  Place on parchment lined cookie sheet.  Cover and chill while preparing filling. 

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