Vodka pie crust question

16 years ago

I was going to try this recipe for a pie crust. All the instructions say to use the food processor. I just discovered that mine FP is broken. Can I use this recipe and just use a pastry cutter thingy instead of pulsing in the FP?

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Comments (44)

wizardnm
16 years ago
No problem Pam. The old fashioned ways still work.

Remember to leave chunks of fat about the size of peas. You'll find this dough is quite soft and easy to roll. Don't over mix.

I like to roll it on marble with a piece of parchment paper under it. I think it's easier to roll up and transfer to your pie plate that way.

Nancy
dedtired
Original Author
16 years ago
Oh thanks, Nancy. I am a moron when it comes to pie crusts. We'll see how this goes. I'm so happy that you answered so quickly!!
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Posted By Nancy: Foolproof Pie Dough-Single-Crust Pie (double for a 2-crust pie). 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). INGREDIENTS # 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 (Grey Goose recommended) # 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 homogeneous 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 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 Â¼ 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 mins. 4. Trim overhang to Â½ 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.
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What struck me about the recipe is that it has a lot of fat in proportion to the flour. That makes it easy to roll out. The Cooks Illustrated bulletin boards have a lot of discussion about this recipe. (You don't need a subscription.) This idea was new to me: they tested and found that flakiness comes not from flattened fat but from uncoated flour and water. That's why the last bit of flour is added late. I have always cut in fat until there is no uncoated flour. Any plain flour-water paste seems undesirable. Maybe I'll try it with my regular recipe.
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The pie crust pouch looks like it would work well. I had a terrible time making pie crust for years. I won't go into detail on the various problems, but I was a total failure with pie crust. Until Nancy posted her recipe and now I only have problems with 2 crust pies. The upper crust is what gives me problems now but my Mom suggested to freeze the dough for the upper crust and then grate it over the pie. The grated frozen dough makes an interesting top crust and it works wonderfully. I now make so many pies that I always have a recipe of Nancy's Pie Crust in my refrigerator ready at all times. Single-Crust with Vodka (Nancy) Vodka is essential to the texture of the crust and imparts no flavordo 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 Â¼ 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 Â½ 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. Notes: I do not add the 2 TBL of water. And I do add extra flour until the dough is the right texture to roll out. Michelle
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dedtired
Original Author
16 years ago
I think I left my fat chunks too large. Uh oh. This will be interesting. It's cooling in the fridge now.
centralcacyclist
16 years ago
I bet you will be fine. It's pretty forgiving stuff.
mustangs81
16 years ago
I can validate the superb crust that Nancy makes without a FP! I swear I watched every step but I need/knead another lesson from her as I haven't gotten it right yet.
Bumblebeez SC Zone 7
16 years ago
I use the Cooks Illustrated recipe all the time and never use the fp.
wizardnm
16 years ago
Cathy, put that lesson on the list of things to do when you come for a visit.
dedtired
Original Author
16 years ago
OMG, you should see this pie! It's gorgeous. I haven't cut it yet because it's too hot. I may never cut, I'll just save it and look at it.
lindac
16 years ago
Tah! Dah!! You did it!!!
mustangs81
16 years ago
Yea, now you can be Pam the Pie Princess!

Nancy, It's on the list!
dedtired
Original Author
16 years ago
Well, I still have to taste it, so we'll see. I took a picture and will post it tomorrow. I am so proud of myself.
caliloo
16 years ago
Congrats Pam! Victory is yours! I bet it is as delicious as it looks. And what sort of filling did you use?

A
lindac
16 years ago
Well....today is tomorrow....let's see the pie already!
annie1992
16 years ago
I'm waiting to see the pie too, come on Pam, you promised pictures!

Annie
wizardnm
16 years ago
Did ya save me a piece?
dedtired
Original Author
16 years ago
Don't you sleep? Gee whiz. I was up late watching the Phillies WIN last night, so I am still groggy.

Here's how the dough looked after I had cut in the fat with the pastry cutter. I have no idea if it is the size of a pea.

Ta da!! Here is the bee-yoo-tee-full apple pie, top view:

And a profile shot:

For this recipe you make a syrup of the butter, sugar and flour and then pour it over the pie before baking. That's what you see on top of the pie. I am still waiting to cut it. I promised myself to do a couple things around the house this morning and my reward will be a piece of pie.
wizardnm
16 years ago
Pam, what a pretty pie!

No, I don't sleep. The kitchen gut is in full swing, they removed everything yesterday and are coming back today to work on the floor.I keep worrying about the new kitchen and how it's all going to look.
caliloo
16 years ago
Oh wow!!!! That looks AMAZING!!!!! Congrats on a super success!
dedtired
Original Author
16 years ago
Nancy, I went through that experience with both my kitchen and my bathroom. I was second-guessing myself all the time and losing sleep. You just do the best that you can do with the money you have.

Okay, I finally had a piece of pie and it's pretty good. I am not crazy about that pie recipe and next time I make an apple pie I will use all Jonagold or similar apples. I don't like the apples that stay crunchy. I used a mix of the two this time.

Another question about the crust. The sides and top are wonderfully flaky and buttery. This is a terrific recipe and I'll continue to use it. Yum. However, the bottom is a bit moist. I partially baked it before putting in the apples -- for about 8 minutes. Should I have entirely baked the shell before filling?
mustangs81
16 years ago
Pam, forget the pie, I want your back splash!
dedtired
Original Author
16 years ago
Those decorative glass tiles were expensive, but the rest of it was fairly reasonable -- so you can have one, too!

Thanks for the compliment.
centralcacyclist
16 years ago
I can't tell what kind of pie dish you have, is it glass? I find that my pie crust is more successful when I use my ceramic pie dishes.

That is a lovely pie. Yes, I too covet your backsplash.
wizardnm
16 years ago
I don't even par bake my crust. Next time bake the pie lower in your oven and see if that helps.

When I do an apple pie, I usually put some of the flour/sugar/cinnamon mix directly on the bottom crust before adding any apples. I don't use a recipe but it would be around 1C sugar and 1/2C flour cinnamon to taste.
Pats of butter and then top crust.

Be sure to bake until a fork meets no resistance in the middle of the pie.

I love apple pie!
dedtired
Original Author
16 years ago
Nancy, I did bake it on the lowest rack, as recommended in the recipe for the pie. Maybe I squooshed the dough too hard as I was rolling it?

I think I'll try your apple pie method next time.

Yes, the pie pan is glass. I don't have a ceramic one, but it sounds like I need one. I do have a few battered metal ones.

The only kind of fruit pie I don't like is rhubarb. I'm not even sure that rhubarb is a fruit. Is it a vegetable? Maybe that's why I don't like it, but I love carrot cake.
lindac
16 years ago
Also I start an apple pie in a 425 oven....and as soon as the door is closed and the light goes off, indicating that the oven is up to temp, I turn the heat down to 350.
and I cook it 50 to 60 minutes.
centralcacyclist
16 years ago
I sprinkle sugar on the bottom crust before filling.
dedtired
Original Author
16 years ago
Sprinkling sugar on nearly anything makes it better, in my book.

Linda, I did 15 minutes at 425 and 40 minutes at 350.
annie1992
16 years ago
I agree, I love the backsplash, and the pie looks delicious.

Apple is not my favorite, I can take it or leave it and I usually leave it. However, I LOVE rhubarb. So Pam, you can have all my apple pie if I can have your rhubarb pie. I'll share with Ann T, who also loves rhubarb....

Annie
lakeguy35
16 years ago
I'll bring the ice cream if you will share....YUM!

Great looking pie Pam!

David
centralcacyclist
16 years ago
Speaking of ice cream. I never buy it but recently bought some Haagen Dazs for a birthday dinner I served to a special friend. I bought the five ingredient sub-brand. Very good.
lindac
16 years ago
Ice cream?? Hell...I'll bring the wine if you'll share!!
(David....if you want to be seriously considered you best make a better offer!!)
wizardnm
16 years ago
Pam, your pie really had me in a tizzy maybe because I have no oven right now. But anyway, get this, I went to the grocery store for a few things yesterday and came home with a grocery store apple pie. I don't know that I have ever bought a grocery store pie before, I've made pies all my life. But I looked at the pie and thought....no way to make my own for 3-4 weeks and threw it in the cart.

Big waste, it was terrible.
centralcacyclist
16 years ago
I think I'll try making Cabernet Sauvignon sorbet.
dedtired
Original Author
16 years ago
Nancy, I totally lived on take-out food during my kitchen reno. All I had was a toaster oven, MW and electric frying pan. Had to wash dishes in the bathroom sink, so I just pretty much gave up on cooking. Grocery store pies are awful and pies from good bakeries cost too much.
centralcacyclist
16 years ago
Bad pie is a waste of calories!
centralcacyclist
16 years ago
Sorbets. Which?

SORBET AU CABERNET
1 1/2 c Sugar
1 c Chilled fresh lemon juice
1 1/4 c Cabernet Sauvignon
4 Garnish peeled & sliced thin
-kiwi
1 c Water
2 lb Red seedless grapes
(Makes about 1 quart.) Combine sugar, wine and water
in saucepan and simmer 5 minutes, stirring until sugar
is dissolved. Chill. Crush grapes* in processor, then
squeeze through cheesecloth to obtain 2 1/2 cups juice.
Add grape and lemon juices to syrup. Process in ice
cream maker. Arrange kiwi fruit and scoops of sorbet
on individual dessert plates. Best made within 24
hours of serving. *Can substitute green seedless.

Blackberry Cabernet Sorbet Recipe

Ingredients:

1 pound blackberries (fresh is best, frozen is OK)
1 cup cabernet sauvignon
1/2 cup sugar
1 teaspoon lemon juice
Turn this recipe into a puzzle! [click]

Directions:

Puree the blackberries, then put the mixture through a sieve to remove the seeds.

Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved. Freeze according to the directions for your ice cream freezer, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch.

This recipe from CDKitchen for Blackberry Cabernet Sorbet serves/makes 4
lindac
16 years ago
Oh my....the best of both...
I think I would like to try the blackberry Cab sorbet first!
Nancy
16 years ago
I recently saw on some cooking program a hint for non-soggy bottom crust. Put a large cookie sheet in the oven to preheat & put your pie on the sheet when you bake. I haven't tried it yet so I don't know if it works. I often find that I need to put a sheet under the pie pan anyway, I seem to put too much filling in the pie & it overflows.
Lars
16 years ago
I followed Gardengirl's recommendations for non-soggy crust, which was to preheat the oven to 500ÃÂ° with a pizza stone on the bottom rack. Then when the pie is put on the stone, the temperature is turned down to 425ÃÂ° for the first 10 minutes and then down to 375ÃÂ° for the last 30-40 minutes. I took the pie out at 30 minutes to remove the protective foil on the crust, and it took 15 minutes more to get completely done. The recipe I used had one egg for 5 cups of flour, and that may also have helped. I made two apple pies with this crust last week, and the bottom crust was the best I'd ever made and not the least soggy.

Thanks, gardengirl!

Lars
lakeguy35
16 years ago
LOL Linda! I'll match your wine and raise it with a good block of sharp cheddar. I hear some like it on apple pie. Not me though! : )

David
lindac
16 years ago
I'll see your Cheddar and raise you an 8 oz wedge of Maytag blue....AND some of Ann T.s caramel sauce!
dedtired
Original Author
16 years ago
I did try a cookie sheet under the pie. The recipe suggested it. I wouldn't have thought of it myself. Maybe I'll buy a pizza stone and give that method a try.

This sure has been a ramblin' thread. Love when that happens.
doucanoe
16 years ago
Pam, your pie is beautiful! I have NEVER made a decent pie crust, but you have inspired me to try making the vodka crust recipe.

I wish I had a slice for breakfast!

Linda
sheshebop
16 years ago
Pam, I am drooling over that pie. Great job!
I always bake my pies at 425 the entire time. If they start getting too dark about 45 minutes in to them, I lightly cover with a tent of foil.
I never ever use the FP for my vodka crust cause it gets too wet no matter how short a time I pulse it. I always mix by hand. However, as much as I like that crust, I do like Ann T's sour cream crust as well, and find it easier to make and roll out, and it does not use as much butter, although I do love both crusts.
Pam, you are on a roll now. Keep at it. BTW, was it as delicious as it looked?
Sherry

Vodka pie crust question

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