Butter Vodka Pie Crust

Flakiest pie crust ever!

Ingredients:

2 1/2 cups flour ((325 grams))

1 teaspoon table salt

2 tablespoons granulated sugar

1 cup cold unsalted butter, cut into 1/4-inch slices ((2 sticks, 16 tablespoons))

1/4 cup ice water

1/4 cup cold vodka

Directions:

1. Place half of the flour (1 1/4 cups) in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix.

2. Add the cold butter slices and pulse about 15 times, using one-second pulses, until small chunks form. Scrape down the sides, then add the remaining flour. Pulse 5-6 times.

3. Transfer the dough to a medium bowl. Drizzle the water and the vodka across the surface of the dough, then use a rubber spatula to fold and press the liquids into butter and flour. The dough will be shaggy. Press the crumbs into the dough. If they stick together then you do not need additional liquid.

4. Split the dough into two balls and flatten each into a round disk. Wrap each disk individually in plastic wrap and refrigerate for 2 hours.

5. Remove the pie crust from the refrigerator set the disk on a well-floured surface. Use a rolling pin to create a circle of dough that is 1/8-inch thick. Use additional flour, if needed, to keep the dough from sticking to your rolling pin.

6. Transfer the dough to your pie plate and fold the excess dough under to create a rim around the edge of the pie plate. Crimp using your preferred style. Place in the freezer for 10 minutes before baking.

7. Bake at 425°F (220°C) for 15 minutes with pie weights, then reduce the temperature to 350°F (180°C) and remove the pie weight. To blind-bake (par-bake) the crust, continue to bake it for an additional 5 minutes. For a fully baked crust, bake for 15 minutes, or until the bottom of the crust is golden brown.

Note: This is not my original recipe, but it is the best I have ever made. Credit https://stateofdinner.com/vodka-pie-crust/