Sort ingredients
dan78
QR Code
Listen
Pdf
Blitz flour, sugar, and salt in a food processor.
Add cold butter cubes, pulse until the mixture resembles wet sand.
Drizzle in the ice cold vodka, one tablespoon at a time. You want just enough to bind the dough.
Divide dough into two pieces, and form into flat oval disks and wrap in plastic wrap.
Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month!
To use, roll dough out into a large circle to about an ⅛th of inch thickness.
Roll the dough over your rolling pin, until it’s fully wrapped around.
Unroll the dough over pie dish, you want 2 inches of excess around.
Roll excess dough on the edges in and under towards the dish.
Seal dough with fingers to create a thick outer crust.
Use a fork to poke a few holes in the bottom to prevent air bubbles.
Roll out second piece of dough and cut lattice strips for top crust.
Fill pie.
Lattice method shown in video.
Crimp the dough.
Whisk together an egg and a teaspoon of water.
Use a pastry brush to brush the lattice and edges of the pie crust.
Sprinkle Demerara sugar on lattice and crust for sparkle and flavour.
Bake pie as directed until deep golden brown.