Nancy (WizardNM) did, from Cook's Illustrated!

Linda, I'm glad you tried it and liked it.
I know it seems like a waste of good vodka...:))

Nancy

Is it worth going out and buying a bottle of vodka for that? It's not something I keep around the house, but it seems that more and more recipes are calling for vodka. My MIL used to put vinegar in her pie crusts. Maybe it does the same thing.

Sally

Here is a link to the Cooks Illustrated page about the pie crust.

Here is a link that might be useful: pie crust

It's the alcohol that does the trick, there's less water used. The method of making the pastry dough also adds.

Think of the vodka just as an ingredient to achieve an outcome. I've make pie crust recipes using vinegar and egg and this is much better.

Nancy

Okay.

Their method, I noticed, involves using a food processor. The one time I tried that, I very quickly way over-worked the dough. I find it easier to just do it by hand. I'm hoping that would be the case with this dough. What do y'all think?

Sally

Sally - can you get mini bottles of vodka, like airplane sized, either at a liquor store or Bev-Mo?

I don't see why you can't do the dough by hand.

Sally, Nancy made the crust at our PFPP in November. We didn't have a food processor in the cabin if I remember correctly and Nancy made it by hand. Fabulous pie crust!
Cathy

I didn't remember the exact recipe....so I just did my usual and substituted 1/2 vodka for 1/2 of the water.
I put 1 1/2 cups AP flour into the cuisinart, with 1 tsp kosher salt
Pulsed briefly.
Cut up a cold stick of butter and pulse until the misture looks like corn meal.
Then I dumped all out into a bowl...added "some" water ( I don't measure, I go by how the dough looks) and tossed with a fork and added vodka until it all came together.
I usually par-bake a crust for a quiche....but didn't par-bake this because I was in a hurry....and even the bottom crust was crisp and not tough.
I'm converted! I may even buy a pint of popoff or something to keep in my baking cupboard so I don't "waste" the Ketel on pies!
(but at least it didn't call for Scotch)
Linda C

If you have any leftover vodka, you could always order a few vanilla beans from Penzey's and make some vanilla extract (I put 15 split beans in a 750 ml bottle of vodka, but you can adjust the amount and use less if you don't mind a less strong product).

Reminds me, I really should get another bottle started, mine is about half empty, and I like to give it a good long time to steep.

Will definitely try this--the theory behind it is good. Alcohol evaporates more/quicker than water, so the resulting crust should be much crisper. Thanks.

I don't have the article in front of me but they did not think vinegar did the same thing as the vodka.

I think vinegar is supposed to help "tenderize" the crust and helps prevent shrinkage as well. Of course, the last few years when making pie crust for my Thanksgiving pecan pies, I've told myself "don't forget the vinegar" and even took the bottle out as a reminder, and guess what? Yup! Forgot to add it every single time!

I don't know what the vodka does but with Nancy's crust I can finally make a good looking pie crust.

I make a pie at least every 2 weeks now. And I keep a jar of vodka in the frig ready for any last minute pie crust needs and have at least 4 full recipes frozen.

Nancy's pie crust is a staple in my house!!

Michelle

Is Nancy's pie crust the same as the Cook's Illustrated one, or is it different? If it's different, can you post the recipe?

Thanks,

Sally

Hmmm... This is a fascinating technique, and I understand that vodka is called for because it doesn't leave a flavor residue... I'm curious though, as to how bourbon would work... say with a crust intended for sweet potato or pecan pie...

Sally, here it is. I do not add the 2 T. of water and find that the recipe works out better for me.

Single-Crust with Vodka (Nancy)

Vodka is essential to the texture of the crust and imparts no flavorÂdo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold
2 tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Michelle