Butter Bourbon Double Pie Crust
Made with butter and bourbon for a flaky delicious crust. This makes a double crust for apple and fruit pies.
Equipment
- 1 kitchenaid mixer use the wire whisk attachment
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup butter, shattered freeze butter and slice with butcher knife. Butter will shave off into small pieces, ~1/2" size. Needs to be VERY cold.
- 1 shot Jim Beam Bourbon. or whisky. or vodka. It's the alcohol that counts. 1shot ~ 1.5 oz. Needs to be VERY cold.
- 1/2 tsp salt
- 1 tbsp brown sugar
- 2 shots ice water
Instructions
- Whisk the Flour, sugar, and salt until well mixed.
- Sprinkle frozen butter into mixture a bit at a time and mix until it looks like lumpy flour.
- Remove bowl from mixer and add water, one shot at a time, sprinkling over dough.
- Use a spatula to gather the dough, and form into a rough ball. If it is too crumbly, add up another shot of water until it keeps together.
- Remove from bowl and split into 2 even balls. Flatten balls, wrap with plastic, and refrigerate for an hour before rolling.
