This pie dough recipe is a game-changer. It uses butter and lard for extra flakiness, while cake flour ensures a tender crumb.
Eggs add richness and vodka lets you get a little more liquid into the dough without building too much gluten, which can make dough tough.
The recipe yields a top and bottom crust or two bottom portions.1. Add flour, sugar, and salt to a food processor and pulse until combined.2.
Add lard and butter. Pulse until the mixture looks like extra-coarse sand. Do not overmix. Add the vodka and water.3.
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