Mike's Curdled Milk Pie Crust

Name: Mike's Curdled Milk Pie Crust
Yield: Dough for 2 pie crusts
Ingredients: 1/2 Tbsp white wine vinegar; 1/2 cup milk; 3 cups flour; 1 cup butter, cold; 2 Tbsp sugar (or 2 tsp for quiches); 1 tsp salt

6 ingredients•5 steps•Dough for 2 pie crusts

Edible Dallas & Ft. Worth, Winter 2011 - www.themeaningofpie.com

1
In a large bowl, mix the vinegar and milk and let it sit for a few minutes while preparing other ingredients. (Good idea to make a few tablespoons extra in case needed.)
2
In a larger bowl, mix flour, sugar, and salt.
3
With a pastry cutter (or food processor pulse), cut the cold butter into the flour mix until it resembles small, coarse peas.
4
Slowly add the curdled milk until just moist enough to work into a ball. Don't overdo the moisture or the crust will be tough. Small remaining crumbles will start to stick when rolling it out.
5
Work crust quickly, trying not to melt the butter (which would reduce flakiness).

💡 Cook's Notes

**Ingredients:** 2 sticks (1 cup or 1/2 lb) very cold butter 2 1/2 cups flour 1/4 tsp salt 1/4 cup ice cold vodka or apple jack brandy (using alcohol instead of water in the crust helps it to be more flaky) **For a nutty version:** Dust work surface with powdered sugar; unroll refrigerated pre-made dough onto sugared surface; sprinkle evenly with 1/3 cup toasted, finely chopped pecans. Gently roll over dough with rolling pin. Place in pan and bake as usual.