- ½ cups of all-purpose flour – 2
- 2 sticks of unsalted butter, chilled – 8 ounces
- ¼ cup of vodka (cold)
- ¼ cup of water (cold)
- Granulated sugar – 1tablespoon
- Salt – 1 teaspoon
The crust of a pie from the very scrape can feel intimidating and can consume a lot of time without any promise of success, but there’s this ingredient one the recipe that can get you crispy and more flimsy finished crust. Here add some alcohol with oils and water to the dough has worked very positively for making the dough a fun to be eaten, and don’t you worry about the alcohol it will all evaporate during the process of baking and you will be left with your all crispy dough.
- Refrigerate the butter, vodka, and water. Mix together the flour, salt, and sugar. Add cold butter to it and mix it properly.
- Take half of the vodka and water mix it properly. Squeeze the dough to test its softness and if needed more water or vodka to it.
- Keep the pie dough to rest and then divide it. Now roll the pie dough properly. Lastly, press the dough in the pan and spread it over.
- The dough can be frozen for 2 months and therefore can be made in use later.
- You can use butter to fill in the dough as it will intensify the taste of your pie crust.
- Roll the dough thinner in the middle.
- Do not add too much water because it can cause high gluten formation and this can, in turn, make the crust hard and therefore misshaping your recipe.
- Avoid humidity as it can affect the texture of your crust.