THE BEST PIE DOUGH FOR A LATTICE CRUST
We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield dough for two 9-inch pies or one 9-inch double crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
- Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
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.
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 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
VODKA PIE CRUST
Uses a trick learned from Cooks' Illustrated. Alcohol doesn't activate gluten formation the way that water does, so the use of booze in place of some water results in a moist, workable dough that doesn't get tough.
Provided by StevenHB
Categories Dessert
Time 1h5m
Yield 2 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 1 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 : Calories 1745.7, Fat 121.9, SaturatedFat 58.8, Cholesterol 183.2, Sodium 1176.5, Carbohydrate 131.9, Fiber 4.2, Sugar 13.1, Protein 16.9
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