culinary review
   
   

Pie Dough with Vodka

Last Modified: 01/11/08
First Published: 11/27/07
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Views: 1359

Americas Test Kitchen set out to make a fool proof pie dough that could easily be rolled and won't crack. Theypie_dough solved the usual problems one run into when making pie dough (too dry, difficult to roll out, sticking) with adding vodka to their dough in addition to water. Vodka lets you add more liquid without toughening the crust and the alcohol evaporates in the oven.

This is an adaptation of their recipe.

 

 

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Measurements
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General Info
Servings: 16
Total Cost: $2.62
Cost Per Serving: $0.16
Total Calories: 3,642
Calories/Serving: 228
IngredientVolumeMassCostCalorie
Flour, White Unbleached All Purpose 2 1/2 Cups 10.63 Ounces $0.35 1,138
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Sugar, White Granulated 2 Tablespoons 25.00 Grams $0.03 97
Butter, Unsalted 12 Tablespoons 168.00 Grams $0.75 1,200
Shortening, All Vegetable 1/2 Cup 120.00 Grams $0.85 1,080
Vodka, Generic 750 ml Bottle 1/4 Cup 2.00 Ounces $0.63 128
Water 1/4 Cup 56.75 Grams $0.00 0


One 9-inch double crust pie

2 ½ cups (12 ½ ounces) unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 ½ sticks) cold unsalted butter cut into cubes
½ cup cold vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water

Method:

In a food processor, pulse 1 ½ cups flour, salt and sugar until combined. Add butter and shortening and process until the dough start to gather in clumps, about 15 seconds. Scrape the bowl down and add the remaining one cup of flour, pulse until evenly distributed.

Empty into another bowl and sprinkle vodka and water over the mixture. Mix the dough together with a rubber spatula utilizing a folding motion, until the dough sticks together. Divide the dough into two even balls, wrap in plastic and refrigerate for at least 45 minutes.

This dough will require up to ¼ cup flour to roll out since it is more moist and supple.



SubCategories
Dessert
Savory