Yes, the crust will just get darker. Just be careful you don't burn the pie. There is no need to prebake the crust for an apple pie.

Just so you know though, I find that I can still taste the vodka regardless of how long the pie is cooked. I don't care for that pie crust. I've tried the vodka crust a few times because so many seem to like it. But I can't get past the taste.

~Ann

I kind of agree with you Ann - but people seem to love it and it is by far the easiest this relative novice has ever used. I thought maybe I just tasted it because I knew it was there.

Thanks, as always, for your help!

You can use Cognac or Calvados instead of vodka for a different flavor. I personally do not taste the vodka in the pie crust (nor has anyone told me that they taste it in my crust), but I do like to use Cognac on occasion, which I definitely can taste. I add a small amount (about one tsp) of vodka to pancake, waffle, and French toast batter to make those more tender. It really improves the texture of pancakes, but again, I often use Cognac instead of vodka, especially since I have it on hand and do not drink it. You can substitute other liqueurs for different flavors.

Lars

If I'm concerned about a pie with a particularly "wet" filling I have been known to par bake the crust for five to ten minutes. I do that with my strawberry rhubarb. Also put the pie lower in the oven so the bottom of the tin is closer to the heating element, that helps ensure your bottom crust gets cooked. I tend to overfill my pies, plus I have a relatively deep dish ceramic pie plate, so I often have to cover the top crust to make sure it doesn't overbrown while I wait for the bottom crust to get done.

cocaty, like Ann T, I can also taste the alcohol in that vodka pie crust and I don't find it particularly easy to handle either.

You can overbake apple pie, but I find that in a ceramic pan that the edges get overdone more quickly than the bottom, so watch the edges carefully and the bottom crust should be OK.

I use this recipe, from SharonCB, who I miss here terribly. It's the easiest crust to handle that I've ever made and it got a thumbs up from my Mother, who is the expert on crust in the family, LOL. I don't even refrigerate it, I just roll it out and don't have any trouble. Although I render my own lard, so that's what I use in crust, I've made this with shortening and with butter and it all works. I like the flavor of butter, but the lard sure makes a flaky crust.

NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.

5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.

Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.

Annie

This pastry is the most crisp and melting I've ever eaten.

240g plain flour, plus extra for dusting
190g unsalted butter, fridge cold, diced
60g soured cream or cream fraiche or yogurt

Put all the ingredients into a food processor and whizz.
It holds its chape very well so it very good for pies.

Annie, if the edges are getting over done, can't you cover them with foil?

I made the vodka pie crust for the first time when I made an apple pie for Jerry's birthday. I had so many things go wrong when making it that it was quite the comedy of errors. (The first attempt, I mis-measured the flour and had to start over. The second attempt I put the apples in the pan, did the best job ever of shaping the dough over the pie and put it in the oven. Then I noticed that I had forgotten to put the flour, sugar and seasonings into the apples. Out of the oven it came, and I had to make the dough a third time.) The third time was a charm and ultimately, it got rave reviews.

I mentioned to Jerry that some of you can taste the vodka in the crust. He said he couldn't taste the vodka because of the rum in the apples. ;-) (My recipe called for a little rum mixed with the apples).

Sally

There is a traditional method of making pie crust with cream cheese that is very easy and forgiving, but I also make a pie crust that is even easier and simpler. For a two crust pie, you use one cup of butter, one cup of cottage cheese, and two cups of flour. I have found that there is enough salt in the cottage cheese that no additional salt is needed. To make the dough, blend the butter and cream cheese in a mixer (or use a wooden spoon), and then add in the flour. It is difficult to over mix this recipe. The butter does not have to be chilled before you mix it in, but I do chill the dough before rolling it out. I got this recipe in the 1970s from the Cooking with Gourmet Grains cookbook put out by the Orowheat bakery in Washington state. I still use that cookbook. The crust does taste a bit like cottage cheese, but I do not find that a problem. If you cook the pastry dough by itself in strips, it will puff up, and you can sprinkle it with sugar before baking it to make little snacks.

Lars

Annie, thanks for posting Nathan's pic crust recipe!! I've been making a pie crust, but I think there are better ones out there.

I made an apple pie on the weekend using my new pastry mat (a plastic mat to roll the dough on). It works like a charm and I was rolling my brains out :-) The recipe called for baking the pie for 1 hour at 400. Usually I start out high, and then lower the temp to finish baking.

This pie crust was tough. I don't know whether it was the rolling, or the high heat long term baking.

I'm going to try Nathan's recipe next time.

I baked a raspberry pie yesterday using an all butter crust.

It is my standard crust that I make either with half butter and half lard or with all butter. Great flavour.

Moe couldn't wait, so it was cut before it had completely cooled and set.

Butter Lard Pastry Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
Edited to add a pinch of baking powder (something my grandmother always did)

NOTE: Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender. Butter/lard should be the size of peas.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Tip out on to a floured board. Quickly pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

The secret to a good crust is to not over-handle the dough.

I must have just over-worked the dough, or maybe even added too much water. I didn't think the flour was getting mixed in enough and added more water.

I typically do 3/4 cup butter and 1/4 cup lard.

I have trouble with getting the dough to come together after adding the water also, but overworking the dough is a bigger problem. I would not blame it on the water. It's important for the butter and lard to stay in pea-sized chunks, as Ann said, after the water has been added. I have dough for two crusts in the fridge right now

I'm going to have to try adding baking powder to the crust. I use 1/4 tsp salt for four cups of flour when making a sweet crust, but I increase it when making a crust for quiche.

I recently got a new pastry blender because I do not like to use the FP to make one pie crust, and I also got some new 9" metal pie pans plus silicon crust protectors, which I have not yet used.

Lars

Sally, if the edges are getting done before the rest of the pie, then they can be covered with foil, but my pies start out hot and then the temperature is reduced, and the edges are seldom done before the rest of the pie. When the edges start to get really brown I pull the pie out and the bottom crust is always fine. It's done, but not overdone, when my edges are browned so when I'm using a ceramic pan that I can't see the bottom of the crust through, as the OP mentioned, that's how I judge doneness.

Ann T, my mother would be in heaven with that pie. She'd had been shouldering Moe out of her way for that first slice, all 4'10" and 90 pounds of her! She loves raspberries in any form and pie is her favorite dessert.

Annie

When I put the dough into the frig to rest it had bits of butter all through it. It was definitely over-worked. Looks like another pie will be on the menu again this weekend!

That makes sense, Annie.

Jasdip, I bet your family will be so disappointed you have to make another pie. ;-)

Sally

LOL Sally. Yes, I mentioned it to my hubby and he said "Oh no!". (tongue in cheek)

But I haven't made an apple cobbler yet this year, and I think that will be a nice change, and easier.

I made butter tarts on the weekend, with the same pastry and they turned out fine. Oh well, one can never have too much experimentation.

Over baked often causes the bottom of the crust to be burnt as well as the exposed top crust. Yucky taste.

Ooh, butter tarts sound good.

Sally