Best Foolproof Vodka Pie Dough Recipes
FOOLPROOF PIE DOUGH (WITH VODKA!?)
I am so excited about this recipe! I just found it in Cook's Illustrated Magazine, November, 2007. I just may enjoy making pie crust again! The article is by J Kenji Alt.
Provided by Chef PotPie
Categories Dessert
Time 55m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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 homogenous 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.
- 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.
FOOLPROOF VODKA PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). Featured in: Christopher Kimball's Favorite Test Kitchen Discovery: Foolproof Pie Dough.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 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.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.
FOOLPROOF VODKA PIE DOUGH
Yield 2 9 in pie crusts
Number Of Ingredients 7
Steps:
- Combine salt, sugar, and 1.5 cups flour (2-sec pulse in food processor). Add butter and shortening and process until dough starts to collect in clumps (should resemble cottage cheese). Scrape bowl down. Add remaining cup of flour and give 4-6 quick pulses. Sprinkle vodka and water over mixture. Use spatula to combine until dough clings to itself. Divide dough into two balls, flatten into two ~4 in disks, wrap in plastic wrap, and let rest in refrigerator at least 5 minutes, and up to 2 days before rolling out.
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