My friend, Christine, introduced me to this recipe. She said, just google Pate Brisee and Betty White. Uh, hello, you had me at Betty White! This is super easy to make, so just pour yourself a hot toddy and get baking.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
- 1/4 to 1/2 cup ice cold vodka
DIRECTIONS
STEP 1
Pulse flour, sugar, and salt in a food processor (you really need a larger food processor to make this work). Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
STEP 2
With machine running, add vodka in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
STEP 3
Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
Makes one double-crust pie or two single crust 9-inch pies. I like to make one and freeze the other ball of dough so I have it ready to go the next time I want pie!
Adapted from Martha Stewart’s Pate Brisee with Betty White