Pie Crust With Vodka America's Test Kitchen
Are you tired of making pie crusts that turn out tough and dry? America's Test Kitchen has a solution - add vodka to your pie crust recipe. This may sound strange, but the addition of vodka actually makes the crust more tender and flaky. In this article, we'll explore the science behind this method and give you a recipe to try for yourself.
Why Vodka?
So why vodka? The answer lies in the chemistry of pie crusts. The key to a tender, flaky crust is to prevent the formation of gluten - the protein that gives bread its chewy texture. Gluten forms when flour is mixed with water, which is why traditional pie crust recipes usually call for ice water.
However, water also causes the dough to become sticky and difficult to handle. This is where vodka comes in. Vodka is made up of roughly 60% water and 40% alcohol. The alcohol in the vodka helps to prevent the formation of gluten, while the water hydrates the flour and allows the dough to come together.
The alcohol also evaporates more quickly than water during baking, which means that it doesn't contribute to gluten formation or make the crust tough. This results in a pie crust that is tender and flaky, with a crispy, golden-brown exterior.
The Recipe
Now that you understand the science behind the vodka pie crust, it's time to try it for yourself. Here's a recipe from America's Test Kitchen:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 1/2 sticks unsalted butter, cut into 1/4-inch pieces and chilled
- 1/2 cup vegetable shortening, chilled
- 1/4 cup vodka, chilled
- 1/4 cup ice water
Instructions:
- In a food processor, pulse the flour, salt, and sugar until combined.
- Add the butter and shortening and pulse until the mixture resembles coarse sand.
- Drizzle the vodka and ice water over the mixture and pulse until the dough just comes together.
- Divide the dough in half and flatten each half into a disk.
- Wrap the disks in plastic wrap and refrigerate for at least 1 hour before using.
That's it! Follow these instructions and you'll have a delicious, tender pie crust that will impress your friends and family.
Conclusion
Using vodka in your pie crust recipe may sound strange, but it's a technique that has been tested and proven by America's Test Kitchen. By preventing the formation of gluten and hydrating the flour, vodka creates a tender, flaky crust that is sure to impress. So the next time you're making a pie, give this recipe a try and taste the difference for yourself!
