By xtine on November 17, 2013
"This technique produces a light, flaky crust. The secret is vodka."
Serving Size: 1 (366 g)
Servings Per Recipe: 1
"This is my favorite pie crust recipe and the result has been outstanding every time I've made it (five now), flakey and flavorful. The first time I made it, when I took the dough out of the refrigerator, I was concerned that something had gone wrong because the dough was very sticky and didn't feel like a typical pie crust dough to me. But with the flour I used to roll it out, I came together wonderfully and was smooth as silk. This is the crust to beat."
"Love this pie crust, works very well in dry climates. I find if I need to add even more vodka because the flour has dried out, it not a problem and does not hurt the texture of the finished dough."