PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL)
This is a failproof pie crust due to the science of how the vodka works on the dough etc. They say that Vodka is essential to the texture of the crust and imparts no flavor - do 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).
Provided by Cathy Smith
Categories Pies
Number Of Ingredients 7
Steps:
- 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.
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Stella Santino
[email protected]I love making this pie crust for my family and friends. It's always a hit and they always ask for the recipe. I'm happy to share it because it's so easy to make and it always turns out perfectly.
hasina Khatun
[email protected]This recipe is a staple in my professional kitchen. The vodka crust is incredibly flaky and flavorful. It's perfect for all types of pies, from fruit pies to savory pies.
Jasmine Hall
[email protected]I appreciate that this recipe can be made ahead of time. It's a lifesaver when I'm short on time. I can simply make the crust the day before and then bake it when I'm ready to serve dessert.
Ncebakazi Mabaleka
[email protected]I love experimenting with different pie crust flavors. I've tried adding herbs, spices, and even chocolate chips to this recipe. It's always a fun and delicious way to change things up.
harun rashid
[email protected]I love that this recipe uses less butter than traditional pie crust recipes. It's a healthier option that still tastes amazing. I'll definitely be using this recipe again.
Lamonica Bobo
[email protected]I was thrilled to find this gluten-free pie crust recipe. It turned out perfectly and was just as flaky and delicious as a traditional pie crust. I'm so glad I can enjoy pie again!
Umed Ali Parin
[email protected]I've been baking for years and this is one of the best pie crust recipes I've ever used. The vodka gives it a wonderful flavor and texture. I highly recommend this recipe to anyone who loves pie.
Amar Hashim
[email protected]This was my first time making pie crust and it turned out great! The instructions were easy to follow and the crust was perfect. I can't wait to try it with different fillings.
Surya Bk
[email protected]This is my go-to pie crust recipe. It's always flaky and delicious. I love that I can make it ahead of time and keep it in the fridge until I'm ready to use it.
SENELISIWE NYATHI
[email protected]I was hesitant to try this recipe because of the vodka, but I'm glad I did. The crust was so easy to work with and it baked up perfectly. I'll definitely be using this recipe again.
Rabin Khadka
[email protected]I've tried this recipe and it turned out amazing! The vodka addition makes the crust incredibly flaky and flavorful. I highly recommend it.