Basic Pie Crust

by Brian Patton

This is a terrific basic pie crust for any savory or sweet pies. Since vodka evaporates quickly when heated, the result is a flakier crust than if you just used all water.

Makes a top and bottom of a 9-inch pie crust.

400g all purpose flour
226g butter (2 sticks), frozen
8g salt
6g sugar
2 tablespoons vodka
4-6 tablespoons ice water
In a mixing bowl or a mixer with the paddle attachment, add the flour, salt, and sugar.

Using a box grater, grate the frozen butter sticks into shreds. 

Quickly add half of the butter to the bowl or mixer and mix, until incorporated into the flour.

Add the remaining butter shreds, and gently mix to combine, until the flour has a sandy texture.

Add the vodka, and 4 tablespoons of water. slowly mix unitl a moldable dough forms.

Mix in additional water if needed to incorporate all the dry flour into the dough ball.

Turn dough out onto a floured surface, and gently knead until you have a smooth ball.

Divide the ball in half, and form each half into thick discs.

Wrap discs in plastic and refrigerate at least 1 hour. 

When ready to use, remove from plastic and roll out to desired thickness for whatever pie you're making.