Pie Crust Made With Vodka Instead Of Water
Are you tired of making pie crusts that turn out tough and dry? Have you tried every trick in the book to make your pie crusts flaky and delicious, but nothing seems to work? Well, look no further than this recipe for pie crust made with vodka instead of water.
Yes, you read that right. Vodka. Instead of water. But why, you may ask? The answer lies in the chemistry of baking.
The Science Behind the Recipe
When making a pie crust, the key to a flaky texture is to create pockets of steam in the dough. This is achieved by using a fat (such as butter or shortening) that melts during baking and creates steam, which separates the layers of dough and creates a flaky texture.
However, too much water can actually work against this process. Water activates the gluten in the flour, which can create a tough and chewy texture. This is where vodka comes in.
Vodka, being a clear and almost flavorless spirit, contains a high percentage of water and a low percentage of gluten-producing proteins. This means that when you substitute vodka for some of the water in your pie crust recipe, you get the benefits of the water (to bind the dough together) without activating as much gluten.
The result is a pie crust that is tender and flaky, yet still holds together.
Recipe for Pie Crust Made With Vodka
Now that you understand the science behind it, let's get to the recipe:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup vodka, chilled
- 1/2 cup ice water, chilled
Instructions:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Add the chilled vodka and ice water and stir until the dough comes together.
- Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and chill for at least an hour before rolling out.
- Roll out the dough on a floured surface and use as desired.
And that's it! Use this pie crust recipe in your favorite pie recipes and taste the difference for yourself.
Final Thoughts
Pie crust made with vodka instead of water may sound strange, but it's a game-changer in the world of baking. Not only does it create a tender and flaky texture, but it also cuts down on the risk of overworking the dough and creating a tough crust.
Give this recipe a try the next time you bake a pie, and see if you notice the difference. Your taste buds (and your guests) will thank you.