29 November, 2011
(adapted from the Pie Dough for a 2-Crust Pie, "KitchenAid Best-Loved Recipes")
makes 2 crusts for a 9-9.5" pie
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, each stick cut into 16 pieces and chilled in the freezer for 10-30 minutes
1-2 shots vodka (limoncello, orangecello, or any other flavor-infused vodka may be substituted)
1/4 cup cold water
1. In large mixing bowl, stir together flour, salt, and sugar. Using stand mixer paddle attachment (or food processor, pastry knife, fork, etc.) incorporate butter into flour mixture until pea-sized pieces of butter remain and flour has a coarse texture.
2. In rocks-style glass, combine vodka, water, and ice.
3. With mixer running, add liquid 1 tablespoon at a time until ingredients are moistened and dough begins to hold together. (generally 5-7 Tbs.)
4. Shape dough into a ball and divide in half. Shape each half into a disc and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling out. Finish as your pie recipe directs.
5. The rest of the cocktail is yours to enjoy. Go ahead, you've earned it!
Note: I used limoncello for Thanksgiving because we didn't have vodka in the house. The crust was incredibly sweet (after the cocktail, I kept referring to is as "a damn sugar cookie"). If you use limoncello for a pie with a sweet filling, I'd recommend leaving the sugar out.
Another note: I've heard that super-cold ingredients make a flakier crust, thus frozen butter and wet ingredients on the rocks. I've also heard that vodka makes a flakier crust because it has a lower evaporation point and therefore leaves less liquid in the crust. This crust was definitely flaky! I can also tell you for sure that there was plenty of dough for a 2-crust pie and it was easy to roll out, if slightly delicate.