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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
