This dough is a little difficult to work with, but it's worth the effort. A quality potato-based vodka eliminates any after taste in the finished pastry. It bakes up into absolutely the best-tasting pastry crust you will ever try!
Provided by Mike Zenk
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.
- Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.
- Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.
- To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 17.3 g, Cholesterol 38.1 mg, Fat 14.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 9.1 g, Sodium 183 mg, Sugar 2.4 g
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