Butter Vodka Pie Crust
Why use Vodka you may ask. Because Vodka prohibits gluten development in your pie dough which results in a flakier, more tender pie crust! And because I had some vodka on hand and remembered to put it in the freezer yesterday. Go figure, I remembered to freeze the vodka but can’t ever remember to take the chicken breast out to thaw.
The perfect pie crust often seems like the pot of gold at the end of the rainbow. There are all these myths surrounding it, you don’t know what’s true and what’s not and overall the consensus is that the perfect pie crust is always just out of reach but maybe if you change one more thing you’ll get there.
That is nonsense! The perfect pie crust exists in many forms and one is not necessarily better than the others. As I’m writing this, I’ve just come from my shift at New Orleans School of Cooking where they swear by lard and use it by the pound. Lard makes a very flaky pie crust but it has relatively little flavor so it’s not my first choice.
Butter all the way baby… But long story short, butter is great, lard is great, vodka is great, and pie crusts are great because you can make them with or without any of these ingredients and be proud that you made a pie from scratch. And as we all know, “comparison is the thief of joy” and anything that keeps you from enjoying a slice of pie is not worth your time. So grab a bowl and some flour, and crank out that crust!