The Perfect Pie Crust
Liquor, the secret ingredient in this pie crust, boils at a lower temperature than water, which makes the crust light and flaky. This crust is for a sweet filling. If you want a savory crust, decrease the sugar to 1/2 Tablespoon and add some herbs. This is enough for a single crust pie. If you need a top crust, double the recipe.
- 1 1/3 cups flour
- 1/4 tsp fine sea salt
- 2 tbsp sugar
- 1 stick cold unsalted butter
- 1 egg yolk
- 2 tbsp vodka
Mix flour, sugar, salt and anise seed.
Add butter and work into flour mixture until it resembles coarse meal.
Mix together egg yolk and sambuca.
Add to flour mixture and mix together until dough will stick together.
Chill in syran wrap for 1 hour.
Roll our crust on floured surface.
Press into pie pan and pinch around perimeter.