PIE DOUGH WITH LARD RECIPES

Name: Vodka Pie Dough
Cook time: 10 min
Total time: 1 h 10 min
Yield: dough for two 9-inch pies or 1 double-crust pie
Ingredients: 2 1/2 cups all-purpose flour; 1/3 cup lard or vegetable shortening; 1 tablespoon sugar; 1 teaspoon fine salt; 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces; 1/4 cup vodka; 3 to 4 tablespoons ice-cold water

VODKA PIE DOUGH RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Vodka Pie Dough Recipe | Food Network Kitchen | Food Network image

We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)

Provided by Food Network Kitchen

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield dough for two 9-inch pies or 1 double-crust pie

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour
1/3 cup lard or vegetable shortening
1 tablespoon sugar
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup vodka
3 to 4 tablespoons ice-cold water

Steps:

Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.

PIE CRUST RECIPE - NYT COOKING

Pie Crust Recipe - NYT Cooking image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

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