Irish Whiskey Pie Recipe

Start the crust by sifting the flour and salt into a large bowl. Next, cut in the butter using a food processor, a pastry blender, or two knives. You're looking for a coarse meal texture, with some pea-sized bits of butter still visible.

Gradually add the water and vodka, stirring just until the dough comes together. Avoid overworking it. Form the dough into a ball, then cut it in half. Flatten each half into a disc, wrap them in wax paper, and refrigerate for at least 30 minutes before baking. You'll only need one half for this pie; the other can be frozen for later. When you're ready to bake, preheat your oven to 375 °F.

Carefully transfer the rolled pastry into the pie plate, then trim and crimp the edges as desired. Prick the bottom of the dough several times with a fork. To blind bake, wrap tin foil around the pastry edges to prevent over-browning, then fill the center with pie weights or dried beans.

Take the baked crust out of the oven and let it cool completely. For the filling, whisk together the condensed milk, cornstarch, and salt in a medium-sized bowl.

Add the egg yolks one at a time, whisking well after each addition until fully combined. Set this mixture aside. In a medium-sized saucepan, melt the butter over moderate heat.

Slowly pour the egg mixture into the saucepan, whisking constantly to prevent scrambling. Bring the mixture back to a boil, continuing to whisk. Once it's boiling, cook and stir for approximately 1 minute, or until the mixture is thick enough to coat the back of a spoon.