pie / vodka


Being flaky is a bad thing, if you’re a friend or colleague.  If you are pie crust, it is an excellent thing.  You can add extra flake to your crust but keeping your ingredients very cold, (cold butter, ice water, sometimes I even put the flour in the fridge) and, by substituting your ice water for icy alcohol.  Depending on the finished product, you can use any alcohol of your choosing, (tequila is a nice touch for apple pie), but I usually stick with vodka since it is flavorless.  Of course, if pies are your friends, you might want to stick with a simple butter crust.

Pate Brisee, extra flake

Makes two 9-inch pie crusts or one double crust


  • 1 cup (2 sticks) of butter, cold, cut into pieces
  • 2 1/2 cups flour
  • 2 Tablespoons sugar (omit if making a savory pie)
  • 1/4 teaspoon salt
  • 1/4 cup ice cold vodka

In a food processor, combine flour, sugar (optional) and salt.  Add butter and pulse until pea sized and slightly sandy in consistency.  With food processor running, pour vodka in feeder tube until dough just comes together.  Shape into disc, wrap tightly in plastic wrap and refrigerate for 30 minutes or up to 3 days before using.  Dust all surfaces with flour before rolling out as dough may be sticky.


2 thoughts on “Flaky

  1. We do this now on Bake It with Booze for all our pies…I’m experimenting with water/vodka ratios to see which one works best for me. We’ve also used brandy and hard cider, which each add something unique. Thanks for sharing your passion with us for baking with booze! Best, Ellen

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