Best 3 Atk Vodka Pie Crust Recipes
Indulge in the Art of Pie Making with Vodka Pie Crust: A Comprehensive Guide
Homemade pie crusts are a delightful culinary skill to master, offering a delectable and versatile base for an array of sweet and savory fillings. Among the many pie crust variations, the vodka pie crust stands out for its unique texture and foolproof technique. This detailed guide will take you on a step-by-step journey through three remarkable vodka pie crust recipes, each with its distinct characteristics and applications.
1. Vodka Pie Crust: The Classic
This classic vodka pie crust recipe forms the foundation of many beloved pies. With its combination of flour, butter, vodka, and a touch of salt, this versatile crust yields a tender, flaky texture that pairs perfectly with both sweet and savory fillings. Its straightforward method makes it accessible to bakers of all skill levels, ensuring consistently impressive results.
2. Vodka Pie Crust with Sour Cream
For those seeking an extra layer of richness and tang, the vodka pie crust with sour cream is an exceptional choice. The addition of sour cream lends a velvety texture and subtle tang that complements a wide range of fillings, from creamy quiches to hearty meat pies. This crust is sure to elevate your pies to new heights of flavor and appeal.
3. Vodka Pie Crust with Herbs
If you're looking to add a savory twist to your pie crusts, the vodka pie crust with herbs is a delightful option. Incorporating a blend of aromatic herbs, such as thyme, rosemary, and sage, this crust imparts a savory depth of flavor that pairs wonderfully with hearty fillings like roasted vegetables, rich stews, and creamy cheeses.
With clear instructions, helpful tips, and insightful explanations, this guide empowers you to create exceptional vodka pie crusts every time. Whether you're a seasoned baker or just starting your pie-making journey, these recipes provide a range of options to suit your preferences and culinary aspirations. Discover the joy of homemade pie crusts and impress your loved ones with flaky, flavorful creations that will make every bite a memorable experience.
VODKA PIE DOUGH
We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)
Provided by Food Network Kitchen
Time 1h10m
Yield dough for two 9-inch pies or 1 double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.
EASY VODKA PIE CRUST
Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. This is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust.
Provided by LynJudd
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk flour and salt together in a mixing bowl.
- Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
- When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.
Nutrition Facts : Calories 425 calories, Carbohydrate 29.8 g, Cholesterol 45.8 mg, Fat 30.5 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 14.2 g, Sodium 414.3 mg, Sugar 0.1 g
FOOLPROOF 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).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
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.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
Tips:
- Use high-quality vodka: Look for a brand that is made from wheat or potatoes and has a neutral flavor.
- Keep the butter and vodka cold: This will help to prevent the gluten in the flour from developing and make the crust more tender.
- Work quickly: The dough should be mixed and rolled out quickly so that the butter does not have time to melt.
- Chill the dough before baking: This will help to prevent the crust from shrinking.
- Bake the crust until it is golden brown: This will ensure that it is cooked through and crispy.
Conclusion:
Vodka pie crust is a delicious and easy-to-make alternative to traditional pie crust. It is perfect for both sweet and savory pies and can be used to make a variety of different dishes. With its flaky texture and buttery flavor, vodka pie crust is sure to be a hit with your family and friends.
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