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.
Course Dessert
Cuisine American
- 2 1/2 cups all-purpose flour
- 1/2 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.
- 1/2 cup vegetable shortening
- 2 shot2 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 tsp brown sugar
Whisk the Flour, sugar, and salt until well mixed.
Sprinkle frozen butter and shortening into mixture a bit at a time and mix until it looks like lumpy flour.
Reduce speed on mixer and add bourbon, one shot at a time, sprinkling over dough.
Mix until consistent.
Remove from bowl and split into 2 even balls. Flatten balls, wrap with plastic, and refrigerate for an hour before rolling.