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.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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
VODKA PIE CRUST DOUGH
This dough is a little difficult to work with, but it's worth the effort. A quality potato-based vodka eliminates any after taste in the finished pastry. It bakes up into absolutely the best-tasting pastry crust you will ever try!
Provided by Mike Zenk
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.
- Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.
- Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.
- To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 17.3 g, Cholesterol 38.1 mg, Fat 14.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 9.1 g, Sodium 183 mg, Sugar 2.4 g
More about "easy vodka pie crust recipes"
FLAKY PIE CRUST WITH VODKA | 7 SIMPLE INGREDIENTS
From momsdinner.net
5/5 (3)Category BakingCuisine AmericanCalories 1670 per serving
- Add 1 cup all purpose flour, 1/2 tsp kosher salt, and 1 tablespoon sugar to the bowl of a food processor and pulse 4-5 times to mix.
- Add the cold butter cubes and shortening cubes, process for about 15 seconds. Clumps will start to form and it will look like cottage cheese, but will still be really loose and crumbly.
- Pour the mixture into a large bowl. Sprinkle the cold water and cold vodka over the dough. Start to fold and mix JUST until it comes together. It will be sticky and wet. Form into a disk, use right away or wrap in plastic wrap and refrigerate.
FLAKY BUTTER & VODKA PIE CRUST (NO SHORTENING) - STATE …
From stateofdinner.com
5/5 (36)Category DessertCuisine AmericanCalories 187 per serving
FOOL PROOF PIE CRUST RECIPE - THE STAY AT HOME CHEF
From thestayathomechef.com
BEST EASY VODKA PIE CRUST RECIPES
From alicerecipes.com
LARD AND VODKA PIE CRUST RECIPE ON FOOD52
From food52.com
EASY VODKA PIE CRUST | RECIPESTY
From recipesty.com
VODKA PIE CRUST - CHEF LINDSEY FARR
From cheflindseyfarr.com
FLAKY PIE CRUST WITH BUTTER AND SHORTENING - THE FIRST YEAR
From thefirstyearblog.com
HOW TO CRIMP & FLUTE PIE CRUST (VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FOOLPROOF VODKA PIE CRUST- (ADAPTED FROM AMERICA'S …
From explorers.kitchen
ALL BUTTER VODKA PIE DOUGH RECIPE - BAKING THE GOODS
From bakingthegoods.com
VODKA PIE CRUST - THE SPRUCE EATS
From thespruceeats.com
VODKA BUTTER PIE CRUST - EASY RECIPE WITH TIPS
From entirelyelizabeth.com
RECIPE REVIEW: THE COOK’S ILLUSTRATED VODKA PIE CRUST
From thekitchn.com
VODKA PIE CRUST | ALLRECIPES
HOW TO MAKE PIE CRUST - ALLRECIPES
From allrecipes.com
PERFECT VODKA PIE CRUST RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
10 EASY PIE CRUST RECIPES
From allrecipes.com
JUDY KIM | RECIPES MASTER
From judykim.nyc
THIS EASY VODKA PIE CRUST IS THE SECRET TO FLAKY PIES
From wideopencountry.com
You'll also love