Recipes with Spirits: Extra Flaky Magical Pie Crust

Our bartender Liz doesn’t just sling amazing drinks, she also is one hell of a baker. She has been blessing us with boozy pastries, pies, and other deliciousness for so long we decided it just had to be shared. To start us on this journey, Liz shares her recipe for a pastry crust that incorporates The Block’s Vodka. A perfect base for any savory or sweet pie, she suggests adding herbs like rosemary and basil when making a quiche or a few tablespoons of sugar to transform it into pâté sucrée.

The trick to making a flaky dough starts with the temperature of the ingredients. It’s important that the butter, water, and vodka are extra cold. The vodka not only adds flavors - especially when using our vodka - but it also helps reduce the gluten formation. When making bread, gluten is a great thing but not so much when making a crust. Since vodka contains 40% alcohol, it can hydrate the dough without making it tough. Other spirits also work like whiskey for a chocolate pie or gin for a blueberry pie.

Note: If you want to opt for an easier option, the pastry can be made in a food processor. Just be careful not to overwork the dough and use the pulse function. 

Extra Flaky Magical Pie Crust

Ingredients:
1 ¼ cup all-purpose flour 
¼ teaspoon salt
1 stick (½ cup or 8 tablespoons) unsalted butter, cubed and chilled
2-4 tablespoons ice water
2 tablespoons The Block’s vodka, chilled

In a large mixing bowl, add flour and salt. Sift or whisk to remove any lumps. Add cubed butter and blend with a pastry blender, two knives, or a food processor until it forms small pearls and incorporates into the dry ingredients. It will have a mealy, pebble-like consistency. Add vodka and continue blending. Slowly add enough ice water until it comes together when you pinch it. Test to make sure that it holds its shape. Add additional vodka or water, if necessary.

In the bowl or on a piece of plastic wrap, bring together the butter-flour mixture to form a ball. Avoid overworking the dough. Chill in plastic wrap for at least two hours or until firm. Optional: freeze for later use.  

Makes 1 pie of crust