Saturday, November 3, 2012

Pie Crust

I often buy the pre-made, refrigerated pie crusts from the grocery store.
This weekend, not wanting to leave the house to avoid hurricane crazed shoppers, I made my own crust.

I used this recipe, modified slightly to accommodate what I had in the cabinets.

This recipe is 1) delicious and 2) makes enough for 2 pies (or 1 pie with crust on the top & bottom).

I used this crust to make both a pumpkin pie and an apple streusel pie.

2.5C all-purpose flour
1 tsp salt
2 tbs sugar
20 tbs (2.5 sticks) cold salted butter, cut into small pieces
1/4C Whipped Cream Vodka
1/4C cold water

  1. Process 1 1/2C flour, salt, and sugar in food processor until combined.
  2. Add butter and process until dough starts to clump (about 15 seconds).
  3. Spread dough evenly around the food processor blade, add remaining flour, and process until dough mixture is evenly distributed around bowl.
  4. Empty dough into medium bowl.
  5. Sprinkle vodka and water over mixture.
  6. With a rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  7. Divide dough into two even balls and flatten each into 4" disk.
  8. Wrap each disk in plastic wrap and refrigerate for at least 45 minutes (and up to 2 days).
  9. Enjoy!

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