Chef's Table

Bourbon Pie Crust

Bourbon Pie Crust is taking flavor and science to another level. This recipe creates a tender, flaky, and Bourbon flavored pie crust.

CuisineAmerican, Thanksgiving Feast, Vegetarian
Pairing Beer StyleAmerican Barleywine, British Barleywine
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Thanksgiving, Winter Seasonal, Year Around Seasonal
Food SectionPie Crust
BreweryBeer Advocate, Beer, Beer & More Beer, Sierra Nevada

Servings	Prep Time
2pie crusts	20minute

Cook Time	Passive Time
25minute	30minute

Servings	Prep Time
2pie crusts	20minute

Cook Time	Passive Time
25minute	30minute

Ingredients

1 1/4cup flour, unbleached all purpose
1tablespoon sugar, organic
1teaspoon salt, kosher
4ounce butter, unsalted, European style,cut into 1/2 inch cubes and frozen
4ounce shortening, vegetable,or lard, chilled and scooped or cut into small pieces
2 1/2 – 3tablespoon Bourbon,such as Knob Creek, chilled

Instructions

In the bowl of a food processor, add the flour, sugar, and salt; pulse several times to mix the ingredients. Add the cubed butter and shortening to the flour mixture.
pulse the processor several times until the entire mixture has a sandy texture, with small bits of butter/shortening no bigger than the size of the grains of malt.
With the motor running, pour the chilled bourbon into the flour/butter mixture, letting the dough almost come together. Turn off the food processor and check the consistency of the dough. It should hold together if a handful is squeezed.
Remove the dough, place on a piece of plastic wrap and form a disk that’s about an inch thick; wrap and place into the refrigerator for 30 – 60 minutes or up to three days (if making in advance). This will let the bourbon hydrate the flour, while the butter and shortening are re-chilled, making the dough easier to roll out.
When ready, remove the pie dough from the refrigerator; unwrap and place on a lightly floured work surface, and use a lightly dusted rolling pin or a chilled 22-ounce bomber. If the dough is too hard to roll out, let sit for 5 minutes to soften. Roll the dough out, flipping it over a few times, lightly dusting the surface with a thin coat of flour to prevent sticking. Once the dough is rolled out to a 14-inch-diameter circle, check for an even thickness across the surface. This will fit into a 9-inch deep-dish pie plate.
Take an edge of the dough (a scraper can be used to help), wrap it around the curve of the rolling pin/bottle and continue to roll the dough lightly around the pin/bottle, then transfer it onto the pie dish (not greased). Then unroll the dough into the dish, centering it and letting any extra hang over the edge. Lightly press the dough into the bottom and up the sides of the dish. Trim the sides of dough to about an inch of the rim of the pie plate. Fold the extra dough under itself, creating a thick rim that will make crimping the edges easier. If there are any cracks or the dough seems too thin, use the extra dough to make a patch. Crimp the edges by either pinching the dough around in a circle, or by using two fingers on one hand, placing a finger from the other hand in between to make a small wave, and continuing around the perimeter. Place the pie dish into the refrigerator for at least 30 minutes to re-chill. This will prevent the crust from shrinking while it cooks.
Preheat the oven to 350°F | 177°C. Lightly prick the bottom of the dough with a fork to prevent the crust from bubbling up as it cooks. Place into the center of the oven and bake until it’s a light blond color, about 25 minutes. Let the pie crust cool before adding the filling.