My pie crust opinions change like the wind, but this one has always been good to me, so it is my go-to. Vodka bakes off faster than water does, leading to a crispier end product. Good structure, but not too tough. And, all butter, no shortening. The only thing it doesn’t do is brown nicely on its own. An egg wash is necessary for that kind of thing. This is from the book entitled Pie Pops–in fact, it is the same recipe we used for the Blueberry Pie Pops on here last year.
Favorite Pie Crust (0f the moment)
Yield: 2 crusts (or one top and bottom)
2 1/2 c. All-Purpose Flour
2 T. Granulated Sugar
1 t. Salt
1 c. Chilled Butter
1/2 c. Vodka
Combine the flour, sugar, and salt in a bowl. Cut in the butter. Add vodka until the dough combines to form a ball. Halve, form two disks, wrap in plastic wrap, and refrigerate for a half hour before rolling out.