Flaky Butter & Vodka Pie Crust (No Shortening) State of Dinner
1. Pulse Flour and Salt: Add 1 1/2 cups of the flour and the salt to a large food processor (or bowl, if not use food processor) and pulse together 2 to 3 times. 2. Add Butter: Scatter the cubed, cold butter over the flour and process until a crumbly dough forms, about 15 seconds.
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Make the pie dough: Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, sugar and cubed butter. On low speed, cut the butter into the flour until you have some larger pieces but most of the butter has worked into the flour.
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Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2.
All Butter Flaky Pie Crust Recipe (Double Crust Recipe) Food Apparel
Step 2. 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.
Easy Vodka Pie Crust Recipe Allrecipes
2 tablespoon ice water, 2 tablespoon vodka. Turn dough out onto a floured surface and, with floured hands, form into a flat disc and wrap in plastic wrap. Chill in the refrigerator for at least 1-2 hours, or overnight. Roll out onto a floured surface with a floured rolling pin until it's 12 inches in diameter.
All Butter Vodka Pie Dough Recipe
This vodka pie crust recipe makes a perfect pie crust every time! In this video a professional pastry chef shows you how to make a flakey, buttery pie crust.
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Pour 1 cup of flour, the sugar and salt in the food processor and blend. Add the crisco and butter to the food processor bowl. Process until the flour resembles chunky crumbles.
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Instructions. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain. Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together.
Easy, AllButter Flaky Pie Crust Recipe
1 Heat the oven to 425° F (218° C). Place a baking sheet on a middle oven rack. 2 Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking).
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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.
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Place the pie plate into the freezer to chill the dough for 30 minutes until ready to bake. To blind bake a crust: Preheat the oven to 400 degrees. Line the chilled pie crust with parchment paper. Fill the crust with pie weights, dried beans, even sugar. Make sure the weight is evenly distributed.
All Butter Vodka Pie Dough Recipe
Bake at 425° F for 15 minutes and then remove the parchment and pie weights. Reduce the oven temperature to 350° F and bake for 5 more minutes. If you are wanting the crust to be fully cooked, bake it for 15 minutes or until the crust is golden brown. Remove from the oven and allow to cool to room temperature.
Salvation Sisters All Butter Pie Crust
All you need are 7 simple ingredients - flour, salt, sugar, butter, vegetable shortening, water, and vodka! Read on to find out why Vodka is such an important part of getting a really flaky crust! It is the perfect pie crust recipe to use for Apple Crostata (shown above), Blueberry Galette, or something savory like a Turkey Pot Pie.
Flaky Pie Dough Recipes — Dishmaps
Instructions. Place half of the flour (1 ¼ cups) in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix. 2 ½ cups flour, 1 teaspoon table salt, 2 tablespoons granulated sugar. Add the cold butter slices and pulse about 15 times, using one-second pulses, until small chunks form.
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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.
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Place in a small bowl and put in the freezer for at least 10 minutes. Measure vodka and put in the freezer until ready to use. (If using water, check frequently that it isn't freezing into ice.) Measure flour into a food processor. Add in salt and sugar and pulse three times to blend.
