Entirely Elizabeth

Instructions

Making the Pie Crust

Place the all-purpose flour and granular sugar into the food processor. Pulse a few times so the flour and sugar becomes incorporated.

Cut butter into 1/2 inch cubes. Place in food processor with the sugar and flour mixture. Pulse again for about 15 seconds or until the chunks of butter are broken down. The mixture should resembles sand.

Using the feed tube, slowly pour in the vodka while your processor is running. Once the vodka is incorporated the mixture should be beginning to form. Add 1 tablespoon of water at a time until your dough comes together into a ball.

Remove dough from food processor and form two even sized disks.

Cover dough in plastic wrap and place in the refrigerator to chill for 2 hours or 30 minutes in the freezer.

Preparing the Pie Crust for Baking

Remove from refrigerator or freezer. Set aside until it becomes pliable enough to roll out.

Lightly flour the work surface, rolling pin, and dough. Roll out until desired thickness is achieved (⅛ inch thick is best).

Fold the dough in half and then in half again so it resembles the shape of a pizza slice, transfer it to the pie plate, and unfold it.

Trim off any excess dough and crimp the edges using any method.

Prick holes in the bottom of the pie crust to release excess steam and moisture.

Freeze the pie crust for 10 minutes, or refrigerate for 30 minutes.

Either par bake your crust using the instructions below or follow your favorite pie recipe for continued baking instructions.

Par Bake the Crust

Place parchment paper on top of the chilled pie crust and fill it with pie weights, rice, or beans.

Bake at 425° F for 15 minutes and then remove the parchment and pie weights.

Reduce the oven temperature to 350° F and bake for 5 more minutes. If you are wanting the crust to be fully cooked, bake it for 15 minutes or until the crust is golden brown.

Remove from the oven and allow to cool to room temperature.