PERFECT VODKA PIE DOUGH (You may have one frozen)
Ingredients
Double
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon salt
2 tablespoon sugar
1/2 cup very cold vegetable shortening {have in refrigerator)
4 to 6 tablespoons ice water (dip out of a cup with ice cubes
1/4 cup vodka, ice cold (have ice cold in refrigerator
Directions
Dice the butter, cut in half the long way and again with it turned over. Cut across in about 1/2" pieces and return it to the refrigerator while you prepare the flour mixture. Place 1-3/4 of the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. Scrape down sides of the processor. Add the other 1-1/4 cup of flour and process until the dough is distributed evenly around the sides. With the machine running, pour the ice water and cold vodka down the feed tube and pulse the machine for only three times. Put dough in large bowl and mix slightly with a stiff spatial. Weigh on scale and divide by 2 for the ounces of each piece, cut in half. Wrap one of the pieces in plastic wrap and refrigerate for 30 minutes. Freeze the other piece if not needed, wrap in plastic wrap and put in a freezer bag. Roll each piece needed on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half over the rolling pin and place in a pie pan, unfold to fit the pan. Prick the dough if recipe calls for it and prebake. You can not prick and put parchment paper over the dough in the bottom and fill with dried beans and bake. 425 degrees for 17 minutes or until brown. Prepare the top crust, if needed. Do not prick or bake if the pie calls for putting the filling in a uncooked pie shell.
Follow pie recipe for the remainder of directions.
Single Crust
6 tablespoons very cold unsalted butter
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup very cold vegetable shortening {have in refrigerator)
2 tablespoons ice water (dip out of a cup with ice cubes
2 tablespoons vodka, ice cold (have ice cold in refrigerator
Directions
Dice the butter, cut in half the long way and again with it turned over. Cut across in about 1/2" pieces and return it to the refrigerator while you prepare the flour mixture. Place 1 cup of the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. Scrape down sides of the processor. Add the other 1/2 cup of flour and process until the dough is distributed evenly around the sides. With the machine running, pour the ice water and cold vodka down the feed tube and pulse the machine for only three times. Put dough in large bowl and mix slightly with a stiff spatial. Roll on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Roll out 1-1/2" more that the size of the pan Fold the dough in half over the rolling pin and place in a pie pan, unfold to fit the pan. Cut dough where 1/2 inch hangs over edges and tuck under dough. Decorate the edges. Prick the dough if recipe calls for it and prebake. You can not prick and put parchment paper over the dough in the bottom and fill with dried beans and bake. 425 degrees for 17 minutes or until brown.. Do not prick or bake if the pie calls for putting the filling in a uncooked pie shell.
Follow pie recipe for the remainder of directions.
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