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Alcohol in Pie Crust

So, I've seen the suggestion a few times to add vodka (or applejack) to a pie crust, because it makes it easier to roll out, but then the vodka evaporates and you have a light fluffy pie crust. I'm trying it now, but I'm realizing the problem: I bought cheap vodka and I can't snack on the pie crust (flour and butter, yummy!) because it tastes like cheap vodka.

Alas. This had better be worth the extra effort.

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Replies to This Discussion

Permalink Reply by Boring User Name on October 19, 2009 at 1:42pm

BTW, I recognize that this totally didn't deserve its own topic, but it was a story that wouldn't be appreciated by the non-drinkers in my family on FB, so I'm sharing it here.

Now, the topic of pie crust generally is deserving on a discussion topic. Feel free to share your favorite recipe. If the vodka works, I'll post mine.

Permalink Reply by Ylimemagic on October 19, 2009 at 1:47pm

Actually, I'm really curious to know how it turns out because I've heard about the technique but have never tried it on my own.

I think vodka pie crust does sound disgusting to eat though. Blech.

My recipe calls for a little vinegar and I'm sure it serves the same purpose. How much did you use?

Permalink Reply by The Oracle on October 19, 2009 at 1:49pm

Please say the whole bottle. Please say the whole bottle.

Ylimemagic said:

How much did you use?

Permalink Reply by Ylimemagic on October 19, 2009 at 2:13pm

*Snerk*

The Oracle said:

Please say the whole bottle. Please say the whole bottle.

Ylimemagic said:
How much did you use?

Permalink Reply by wookie on October 19, 2009 at 2:29pm

Wait... you use butter in pie crust? Not shortening?

Permalink Reply by Ylimemagic on October 19, 2009 at 2:33pm

I've only ever used butter in my pie crust recipes. Wait a quick minute and I'll go get my recipe and be right back...

Permalink Reply by MamatothaMax on October 19, 2009 at 2:37pm

Word on the street (grandma's) is that lard makes the best ever pie crust followed by butter and then shortening. I've only ever tried butter cause I cut it in cold to get a better distribution of the tiny nuggets of buttery goodness which is the trick to a flaky crust. I've never tried booze before. I might have to call up Nana Wise on that one.

wookie said:

Wait... you use butter in pie crust? Not shortening?

Permalink Reply by Ylimemagic on October 19, 2009 at 2:43pm

Never Fail Pie Crust:

4 - 4.25 c. flour
1 tbs sugar
3 tbs salt
1 egg
1 tbs vinegar
1/2 c. water
1 & 3/4 c. butter

Mix flour, salt, and sugar together. Cut very cold butter into the flour mixture until the butter is "pea sized". Mix egg, water and vinegar and sprinkle over the flour mixture. Knead with hands until blended. (I've always thought you didn't want the butter to warm too much, so you mix quickly then pat it into a round disc and cover with wax paper and put in the fridge to rest for several hours.)

Permalink Reply by Boring User Name on October 19, 2009 at 4:04pm

I was using a cook's illustrated recipe. Here it is on another website. Two days after I saw the episode of America's Test Kitchen where they modeled that recipe, I saw an episode of Good Eats where Alton Brown used Applejack in his pie crust. At that point, I knew I need to try it.

It only uses 2 tables of vodka per crust. Sorry, Oracle. It also uses part butter/part shortening.

As for lard, I used to use it occasionally, but I actually quit all together because I have too many vegetarian friends. I frequently make pie crust and freeze it and I was afraid of pulling the wrong one out and serving it to them. (And there were health concerns as well.) Plus, it seemed like there were other aspects that I could perfect before going back to lard.

And the success of the pie? Yet to be determined. It looks light and flaky, but I was combining recipes, so I think I followed the wrong one in terms of time to cook and it looks a little overcooked. But the pie crust itself still looks pretty good.