Pie crusts drama. Should have just drunk the vodka.
caflowerluver
4 years ago
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Vodka Pie Crust
Comments (5)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 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 mins. 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....See MorePie crust help
Comments (17)I started using this crust recipe/technique this summer. It was part of a peach pandowdy recipe. I do it in the food processor and it turns out very flaky. I have it memorized by now! 1-1/4 cups flour pinch salt 1/2 teaspoon sugar 6 tablespoons cold butter, in small chunks 1-1/2 tablespoons cold shortening, in small chunks 3 tablespoons ice cold water Put flour, salt and sugar in food processor and pulse to sir. Add butter and shortening. Pulse until shortening is a little smaller than the size of peas. Add all of the water and pulse until dough just begins to stay together when you pick up a little bit. Turn out on a board or pastry surface (with no added flour) and gather the clumps together into a ball. Flatten slightly into a disk. Wrap in plastic wrap and flatten slightly more. Chill about 30 minutes and then roll out, or freeze for later....See MorePie crust question
Comments (40)I like parchment best because it can be folded up easily to transfer the crust and with a little flour the crust won't stick. This is probably redundant, but to make great pie crusts, just make more! In other words, practice! Then you will know the deep, dark secrets of the pie world. The reason cooks like the vodka recipe is because it is so forgiving. With butter/shortening crusts, the dough Must be kept cold at all times. When the dough starts to even get close to room temp., I slide a cookie sheet under the parchment and pop the whole mess in the freezer. As I cut out leaves, or whatever decoration I want on top of the pie, they go on a plate to be popped in the freezer immediately. The cold, cold, cold thing can't be underemphasised with regular pie dough (butter, shortening or lard) Cracks are ok, warm is not. With the addition of the vodka, however, something magical takes place. the dough can be rolled out a little warmer, it becomes like play dough, and has no cracks. It is satisfying and easy to work with. But when cooked, the vodka evaporates and creates those beautiful layers and flakiness. If you used regular pie crust and rolled it out warm, you would get leather. All that said, I still am obsessed with keeping pie dough cold. Very cold. Cracks can be turned under for the crust. I always make about 3 times more dough than the recipe calls for, I want lots of wiggle room. The dough can be frozen anyway so it doesn't go to waste. (make a disc, wrap in lots of plastic and a freezer bag) However, I experienced the real beauty of the vodka dough one day when I let the dough get crazy warm. I was sure the crust was ruined. But it turned out great! Flaky, and just as perfect as using stiff, cold dough....See MoreGrrrr. I thought I had copied Nancy's Vodka Pie crust recipe ....
Comments (4)Here it is Sharon. I'm at work but since I store recipes online it was easy to grab.. Foolproof Pie Dough Source of Recipe Cook's Illustrated The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour. - makes one 9-inch double-crust pie - Ingredients 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4 cup cold vodka 1/4 cup cold water Procedure 1. Process 1 1/2 cups flour, salt, and sugar 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 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 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. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. ................................. Nancy...See Morecaflowerluver
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