PrintVodka the Secret to Foolproof Pie Dough
When we talked to Cook's Illustrated publisher Chris Kimball just a couple of months ago, he shared with us a recipe for foolproof pie crust. "It's a brilliant recipe," he said. "The secret ingredient in it? Vodka." The alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn't form in alcohol. Here's the recipe: Foolproof Pie Dough
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10 Comments:
I have yet to try this, but I must say, I think it's BRILLIANT already. It's given me some ideas, which I will share with you all, and maybe someone who has already tried this can tell me if it's crazy or not... Flavored vodkas! Or Eau de Vie which is essentially the French way to say vodka. Vodka is just clear distilled alcohol, it can be made with just about anything. Why not use a vanilla vodka, or fruit and berry flavors. Assuming that the flavors in the vodka dont evaporate with the alcohol, or transform into weird disgustingness while baking, this could be really good. Like using a blueberry vodka with a blueberry pie, or a Poire Williams eau de vie to make a pear tarte, or calvados to make a tarte tatin, the combinations and possibilities are almost endless. Or what about using a black pepper vodka for a savory pie crust, for quiche, or meat pies? I LOVE IT! So excited, I've gotta try it this weekend.
seyo at 2:40PM on 01/23/08
Has anyone tried this with gluten-free flour?
PerkyMac at 2:58PM on 01/23/08
My husband prepared this last night (using all butter and omitting the sugar) and it was FANTASTIC. It was the first pastry dough recipe we've made with our new food processor, and I doubt we'll test any others (though he does want to experiment with combining butter and home-rendered lard).
Jennifer Hess at 3:34PM on 01/23/08
I totally agree that the idea is awesome, and I actually gave it a run this Thanksgiving as part of my first ever homeade pie making (apple and pecan with the help of my husband and dad, also pie novices). Our pies turned out great (all Cook's Illustrated recipes), but I must say that this dough is REALLY hard to work with. I know, I know, what does a first time pie maker know.... But others in the food internet community agree, this stuff is super sticky. Maybe I just need faster hands (and longer chilling times?)
jlbrach at 3:37PM on 01/23/08
I've been using this recipe since I got that issue of Cook's Illustrated with great results but did find that the dough when made precisely as instructed was too sticky. I always need a bit more flour and then it works perfectly.
Monica_Reinagel at 4:30PM on 01/23/08
I've tried this recipe and it works. It's quite amazing.
MissT at 4:50PM on 01/23/08
I agree, this pie crust is awesome. It's now the only pie crust I ever make. ...And the only reason I've ever bought vodka.
roboppy at 6:36PM on 01/23/08
Working with that dough at Thanksgiving was a dream. And, roboppy, I'm with ya, I rarely deal with vodka otherwise. Sure ain't drinkin' it.
Susquehanna at 8:15PM on 01/23/08
me too, i used it on thanksgiving and was very happy with the result. {i used lard in place of the shortening.}
cybercita at 8:35PM on 01/23/08
roboppy - only time you've ever bought vodka? oh my. cran vodkas with lime are oh so delicious. plus i'm allergic to pretty much every other type of alcohol...
also, that explains why the time i accidentally used rum instead of water in my galette crust it turned out so amazingly good.
lexophile at 10:22PM on 01/23/08