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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.
Print Recipe
Prep Time 1 hour
Course Dessert
Cuisine American
Servings 2 crusts

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.
Keyword pie crust