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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 8 servings |
||
| Calories 436 | ||
| Calories from Fat 274 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.5g | 46% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 294mg | 12% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 33.0g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.3g | ||
| Protein 4.2g | 8% | |
Foolproof Pie Dough (With Vodka!?)
By: Chef PotPie
Oct 3, 2007
I am so excited about this recipe! I just found it in Cook's Illustrated Magazine, November, 2007. I just may enjoy making pie crust again! The article is by J Kenji Alt.
SERVES 8 -10 , 1 pie
Ingredients
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
- 1/2 cup chilled vegetable shortening, cut into 4 pieces
- 1/4 cup vodka, cold
- 1/4 cup cold water
Directions
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.
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Browse similar recipes by category
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Holiday/Event
- Occasion > Seasonal
Featured Reviews for This Recipe
From: SassyStew
On Feb 26, 2008
Wow, I am no longer ashamed of my pie crusts! Easy to roll out and very tender and flaky. That said, there is an outrageous amount of fat in this recipe. I think I will just adopt the vodka idea for my regular recipe that calls for 12 Tbsp total for a double crust.
From: Ilovemy4kids
On Oct 5, 2007
Pastry making terrifies me mostly because I am so terrible at it. The pie crusts almost always turned out heavy and all patched up due to their being torn during the rolling out part. This gem of a recipe is a fabulous find. My crusts were so easy to roll out, and they were light and flaky. I cannot thank you enough for this one. Love, love the recipe. Thank you for sharing. Oh... since I used this to make a savoury pie, I only used 1 tsp of sugar, and that was enough for our taste.
From: Brit in Texas
On Nov 24, 2007
Wow it really does work! It was so easy to roll and you couldn't smell or taste the vodka. I used it for Yummy Crunchy Caramel Apple Pie Yummy Crunchy Caramel Apple Pie for Thanksgiving and it was great. I did see this in Cook's Illustrated, but I'm grateful to you SusieQusie for posting it as I always know where Recipezaar is but don't always know where my magazines are! Thanks.
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