Flaky Vodka Pie Crust

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Over the years, I’ve tried many pie crust recipes and found several I really liked…until I would freeze them and roll out later. They would then be hard to work with and very frustrating. This recipe freezes great and rolls out perfectly every time. A keeper!

Flaky Vodka Pie Crust

2 1/2 cups all-purpose flour
1 tsp. kosher salt
1 Tbs. granulated sugar
1/3 cup chilled lard
12 Tbs. chilled unsalted butter, 1″ slices, divided use
1/4 cup chilled vodka
2-3 Tbs. ice water
Place flour, salt, and sugar into food processor bowl; pulse a couple times to combine. Add lard and 4 Tbs. butter to bowl and pulse until mixture is a fine meal. Add remaining 8 Tbs. butter and pulse until mixture has pea-size pieces. Drizzle vodka and water over mixture and pulse just until dough comes together in a large chunk on one side of the food processor bowl. Remove dough and divide in half. Shape each half into a disc and wrap tightly in plastic wrap; place into a freezer bag and seal. Can be frozen for up to six months. To use, roll out just as you would any other pie crust, transferring dough to a pie plate.

Now You’re Cookin’,
Chef Alli

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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