Easy Vodka Pie Crust Recipes

Steps:

• Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.

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.

Steps:

• Whisk flour and salt together in a mixing bowl.
• Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
• Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
• When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.