The Secret to Foolproof Pie Crust?
November 20, 2008 at 11:09 AM by Cafe Kim - Comments (6)
I can think of (ahem) several good uses for vodka, and foolproof pie crust is definitely not one of them.
Yet, according to Cooks Illustrated, the inclusion of this liquid is the ticket to the most moist, flaky pie crust you've ever tasted. Apparently, vodka adds extra moistness to the dough (so be sure to chill it for a long time before rolling it out so it's easier to work with), but then evaporates in the baking process.
At this point in prime of pie season with Thanksgiving just around the corner, I'm willing to try anything! I'm posting the recipe here, and Smitten Kitchen has a helpful step-by-step guide to this recipe (including photos).
What's your secret to foolproof pie crust?
Foolproof Pie Dough from Cooks Illustrated, November 2007
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.
FILED UNDER: baking, chefs & cookbooks, desserts, entertaining, everyday celebrations, family meals, food, holiday entertaining, recipes, suggestions
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whatever liquid you use, if it is chilled, it will work wonderfully
ok, I have a secret recipe for THE perfect pie crust. it rolls out sooo good, sometimes you dont even need a rolling pin, just pat it ou!! only it doesnt use vodka, it uses vinegar.... :)
My secret is Pillsbury refrigerated pie crust.
oh Lord, if i had vodka around i wouldn't have any secrets. ahem...on a serious note, i am going to try this. key word here is 'try'. the vodka and orange juice may just temp me to not care whether or not i have pie crust. 
use lard, not shortening (this won't work for you if you're vegetarian).
2 2/3 cup flour
1 cup lard
1 tsp salt
5-7 tablespoons cold water
blend the salt into the flour, cut the lard into cubes/chunks and put into the flour.
work the lard into the flour with your fingertips until the mixture is crumbly
add cold water a tablespoon at a time...but now use a fork...not your hands...to blend the water in. continue adding water until the dough "hangs together". place on a floured board, turn it a few times to form a ball/press the dough together.
handle it as little as possible with your hands!!! makes a 2-crust pie, sometimes a little more depending how thinly you like to roll your pastry!
roll out dough
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we learned this method in culinary school, we used rum though.. it leaves a bit of the sweet taste behind! the rum crust is wonderful for pecan pies.
LuminousMom Nov. 20, 2008 at 3:17 PM