Best 3 Vodka Pie Crust Recipes
Indulge in the delectable world of vodka pie crust, where vodka's unique properties transform ordinary pastry into something extraordinary. This innovative technique promises a flaky, tender, and flavorful crust that will elevate your pies and tarts to new heights. Embark on a culinary journey with our diverse selection of vodka pie crust recipes, catering to various dietary needs and taste preferences. From the classic vodka pie crust, renowned for its versatility, to the gluten-free and vegan vodka pie crust, embracing alternative dietary choices, each recipe holds a unique charm. Discover the secrets behind the perfect vodka pie crust, including expert tips and tricks to ensure flawless results. Unleash your creativity and explore the endless possibilities of this versatile ingredient, crafting mouthwatering pies and tarts that will leave a lasting impression on your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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
PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL)
This is a failproof pie crust due to the science of how the vodka works on the dough etc. They say that Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough 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 Cathy Smith
Categories Pies
Number Of Ingredients 7
Steps:
- 1. 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.
- 2. 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.
VODKA PIE CRUST
Steps:
- 1. 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. 2. 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.
Tips:
- Use high-quality vodka. The better the vodka, the better the pie crust will be. Look for a vodka that is at least 80 proof.
- Freeze the vodka before using it. This will help to create a more flaky crust.
- Work the dough quickly. Overworking the dough will make it tough.
- Chill the dough before rolling it out. This will help to prevent the dough from sticking to the rolling pin.
- Use a light touch when rolling out the dough. Don't press down too hard, or you will end up with a tough crust.
- Bake the pie crust until it is golden brown. This will ensure that the crust is cooked through.
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. With its flaky texture and buttery flavor, vodka pie crust is sure to impress your friends and family. So next time you are making a pie, give vodka pie crust a try. You won't be disappointed!
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