I don’t know about you, but I’m not a huge fan of pie. Shocker, right? The only way I’ll eat it, is if the crust is superb. I’ll eat graham cracker crust or buttermilk pie’s buttery, thin, crumbly crust though.
It wasn’t until I was tasked with making my boyfriend some buttermilk pie, that I started experimenting with different pie crusts. Then I found the trick – vodka!
Vodka creates a flaky crust worthy of a Blue Ribbon. If you’re a fan of flaky crust, you’ll want to hang on to this recipe.
Start by preparing your ingredients. You’ll want to take your cup of unsalted butter and cut it into small cubes. These cubes are going to be combined with the flour and salt to create a crumbly dough.
After your butter has been cut into chunks, place your flour, salt, and half your butter chunks into a food processor and pulse.
After you’ve pulsed half your butter chunks, incorporate the rest of your butter chunks and pulse until chunks are pea-sized. Then, you’ll want to add your vodka and ice water to the mixture and pulse again until crust becomes crumbly.
Once crust has a crumbly consistency, split dough into two chunks, roll into balls, cover with saran wrap, and place in refrigerator for 1 hour.
After dough has been refrigerated for one hour, take dough out and roll into two separate dough circles. One should be approximately 13 inches and the other one should be 10 inches.
Once dough is rolled, it is ready to be placed into your pie pan and filled with your favorite filling! I love using this dough for pot pie. Brush it with an egg and milk mixture and it creates the most beautiful, golden top.
That’s it! Pie making at it’s best! I hope you enjoy it as much as my family and I do.