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Foolproof Flaky Pie Crust

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Foolproof Flaky Pie Crust

You'll never guess the one ingredient that Mahaila McKellar uses in her go-to holiday pie crust. It's a winner every time!
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Simple and Flaky Pie Crust

Mahaila McKellar

Yield: Enough pie dough for both a bottom and a top pie crust

 

Ingredients:

¾ cup organic Whole Wheat Flour

1 ¾ cups organic White Flour

1 tablespoon organic Cane Sugar

½ teaspoon Sea Salt

16 tablespoons (2 sticks) organic Unsalted Butter, chilled

4 tablespoons Potato Vodka

6 tablespoons filtered Water

 

Directions:

1. Put both flours, the sugar and the salt into a food processor and blend together briefly.

2. Put ice in a glass and add the vodka, and allow it to get cold while doing the next step.

3. Cut the butter into 16 pieces. Add the butter pieces to the food processor and pulse 12 times. Each pulse lasts about one second.

4. Measure out 4 tablespoons from the iced vodka glass and add to the food processor. Do not pour in all the liquid from the glass as the ice would've melted and you'll have too much liquid.

5. Add water to the glass with the ice. Swirl around a bit to chill the water. Then, measure out 6 tablespoons of the iced water from the glass into the food processor. 

6. Pulse another 12 times.  You are now done mixing the dough. Do not gather it, do not handle it with your hands.  Simply pour half the mixture onto a clean tea towel or cloth napkin, and the other half onto a second one.  

7. Bring the 4 corners of the napkin or towel together, twist the length of the napkin to form a ball at the end with the dough in it. Lightly press the ball to make it firm and shape it more like a disc.  Repeat with the second one.

8. Chill in the refrigerator for at least one hour. This can be in the refrigerator for up to 3 days.  If storing for more than a few hours before using, place the dough, in its cloth napkin or tea towel, into a plastic bag or foil so it doesn't dry out.

9. When ready to make pies, bring the dough out of the refrigerator and roll it out. I use both parchment paper and a light dusting of flour to help keep the dough from sticking to the rolling pin or rolling surface.  

 

Notes: 

            The alcohol in the vodka will cook off when you bake the pie dough.  It's this cooking off process that creates little pockets in the dough, making it flakier than the butter alone can do.  

            If you do not have a food processor, you can do the mixing by hand, using two knives or a pastry cutter, being careful to not overmix so the dough stays tender.  (A blender is not a substitute for a food processor for this recipe.) 

 

 

 

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