Irish Whiskey Pie

Sift flour and salt together into a large bowl.

Using a food processor, pastry blender, or two knives, cut the butter into the flour.

Add water and vodka, stirring after each addition until the dough comes together.

Form the dough into a ball and cut it in half.

Flatten each half into a disc, wrap in wax paper, and refrigerate for at least 30 minutes before baking.

Reserve one dough half for the pie. The other half can be frozen for future use.

When ready to bake, preheat oven to 375°F.

Place one dough disc on a well-floured surface and, using a well-floured rolling pin, roll it out to fit a 9-inch pie plate.

Place the pastry into the pie plate, then trim and crimp the edges.

Prick the dough several times with a fork.

Wrap tin foil around the pastry edges and fill the center with pie weights or dried beans.

Place in the center of the preheated oven and bake for 25 minutes.

Remove weights and tin foil and bake for an additional 9 minutes or until golden brown.

Remove from the oven and let cool completely.

In a medium sized bowl, whisk together condensed milk, cornstarch, and salt.

Add egg yolks one at a time, whisking until combined after each addition. Set the mixture aside.

In a medium sized saucepan, melt butter over moderate heat.

Add brown sugar and allow it to bubble slightly.

Slowly whisk in the milk.

Slowly add the egg mixture, whisking constantly.

Bring the mixture back to a boil while whisking.

Once boiling, let it cook while stirring for approximately 1 minute or until thick.

Remove from heat and stir in the whiskey.

Pour the filling into the cooled pie shell and cover with plastic wrap.

Place in the refrigerator and let set for 4 hours.

Serve the pie as is or with whipped cream, if desired.