VODKA MIXED WITH WATER RECIPES

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VODKA PIE DOUGH RECIPE - FOOD NETWORK



Vodka Pie Dough Recipe - 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

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. 

VODKA PIE DOUGH RECIPE - FOOD NETWORK



Vodka Pie Dough Recipe - 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

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. 

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