The Best Bourbon Pie Crust
A little bit of bourbon makes this bourbon pie crust extra crispy, flakey, and flavorful! Bourbon is my favorite spirit, and its natural sweetness and depth is a perfect addition to this pastry!
- Prep Time: 1 1/2 hour
- Cook Time: 30 minutes
- Total Time: 0 hours
- Yield: 1 pie crust
- Category: Pie
- Method: Baking
- Cuisine: American
Ingredients
For a single crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 tsp salt
- 1/2 cup butter (1 stick)
- 2 tablespoons ice water
- 2 tablespoons cold bourbon
- 1 egg for the wash
For a double crust:
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- ¼ cup cold bourbon
- ¼ ice water
- 1 egg for the wash
For double lattice crust:
- 5 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 cups (4sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold bourbon
- 1/2 cup ice water
- 1 egg for wash
Instructions
- Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
- Next, add in the butter and pulse until the butter is lima bean sized.
- Then add the water and bourbon and pulse until just before a dough forms. It still should be a little loose but hold together when squeezed.
- Lightly knead on a well-floured surface and divide into two discs if making a top and a bottom crust.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Dust a layer of parchment paper with flour and place dough on top; dust with more flour and roll the dough out. Periodically checking and lift the bottom to ensure it is not sticking. Dust with more flour if the dough is getting too sticky.
- Use the parchment to transfer the dough to the pie pan.
- Repeat for the 2nd disk.
- Then add your filling or blind-bake the dough.
Find it online: https://thegandmkitchen.com/the-best-bourbon-pie-crust/