Liquored pie dough from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 105) by Heather L. Earnhardt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for vodka. Chill 1 hour before using.

  • Rutabaga on September 11, 2019

    Ultimately, this produced the flakiest pie crust I've ever made. I was a little shocked when it called for one cup of vodka (or you can substitute ice water), but filled a measuring cup with ice, then added vodka to chill and dilute it. I poured about a half cup or more over the flour and butter mixture, then realized that made for a very wet dough. It's highly unlikely you would actually need a full cup of liquid, and I should have been more cautious. Fortunately, it turned out terrific - beautifully flaky, buttery, and easy to work with. I definitely recommend it for any pie.

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