Fresh-Milled Vodka Pie Crust (Food Processor, Freezer-Friendly)

Single 10-inch pie crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chill flour blend, butter cubes, vodka, and water.

Step 2

Add flour, salt, and sugar to food processor. Pulse 3–4 times to combine.

Step 3

Add cold butter. Pulse 6–8 short times until you see pea-sized pieces and some larger flat flakes. Do not overprocess.

Step 4

Add vodka through the feed tube. Pulse 2–3 times.

Step 5

Add ice water a teaspoon at a time, pulsing 1–2 times per addition, until the dough looks crumbly but holds together when pinched. Do not let it form a ball in the processor.

Step 6

Transfer mixture to the counter. Use fraisage: take small portions and push forward once with the heel of your hand to create streaks of butter. Gather into a thick disc (about 1 inch tall).

Step 7

Roll out in between parchment paper 13.5 inches. Refrigerate 20-30 mins. Loosely Roll up and wrap tightly in plastic wrap Freeze up to 3 months. Allow 24 hours to thaw out.