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1
Sift flour and salt together into a large bowl.
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2
Using a food processor, a pastry blender or two knives and a good amount of patience, cut the butter into the flour.
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3
Add water and vodka stirring after each addition until the dough comes together.
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4
Form into a ball and cut it in half.
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5
Flatten each half into a disc, wrap them in wax paper and refrigerate for at least half an hour before baking.
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6
You will only need one half for this recipe, so feel free to freeze the other half for future pie emergencies.
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7
When ready to bake, preheat oven to 375u00b0
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8
Place pastry on a well-floured surface and using a well-floured rolling pin, roll out the pastry to fit a 9-inch pie plate.
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9
Place pastry into the pie plate and trim and crimp the edges.
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10
Prick the dough several times with a fork.
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11
Wrap tin foil around the pastry and fill the center with pie weights or dried beans.
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12
Place in the center of the oven and bake for 25 minutes.
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13
Remove weights and tin foil and bake for an additional nine minutes or until golden brown.
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14
Remove from the oven and let cool.
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15
For the Filling:
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16
In a medium sized bowl whisk together condensed milk, cornstarch and salt.
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17
Add egg yolks one at a time, whisking until combined after each addition. Set aside.
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18
In a medium sized saucepan melt butter over moderate heat.
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19
Add brown sugar and allow to bubble slightly.
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20
Slowly whisk in milk.
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21
Add egg mixture slowly, whisking constantly.
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22
Bring back to a boil while whisking the mixture.
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23
Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick.
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24
Remove from heat and stir in whiskey.
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25
Pour into a cooled pie shell and cover with plastic wrap.
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26
Place in the fridge and let set for four hours.
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27
You may serve the pie with whipped cream if you wish, but I find it so rich that I like to eat it au naturale.
