Cook's Illustrated Vodka Pie Crust

By deanarrca

Leave it to Cook's Illustrated to come up with a pie crust recipe that uses vodka to get a flaky, tender crust. Naturally, there's a scientific reason for it: 80 Proof vodka is 60% water, 40% alcohol. The alcohol burns off, leaving a tender, flaky crust. The alcohol also does not add to gluten formation, another factor in the incredible flakiness of this crust.

Ingredients

• 12 Tbsp. (1-1/2 sticks) cold unsalted butter
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup vodka , 80 proof
• 1/4 cup water
• 2-1/2 cups (12-1/2 oz.) unbleached all-purpose flour, divided use
• 1 teaspoon table salt (I used sea salt)
• 2 Tbsp. sugar

Details

Servings 8

Preparation

Step 1

Cut the butter into 1/4 " slices, then into quarters. Measure the shortening and cut it into small pieces. Lay it all out on a sheet of wax paper and put them in the freezer for about 15 minutes.

Measure the vodka and water in a measuring cup so that it equals 1/2 cup, and place it in the freezer also.

Process 1-1/2 cups flour with the salt and sugar in the work bowl of a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process in short, quick pulses, until dough comes together in uneven clumps. (Don't use a continuous pulse, as this incorporates the fat too quickly.) All the flour should be coated, and the dough should kind of look like cottage cheese curds. Scrape down dough and add remaining cup of flour; pulse again, with short, quick pulses, until mixture is evenly distributed around bowl, about 4-6 quick pulses. Using feeding tube, pour vodka/water mixture into bowl and again use short, quick pulses to incorporate into dough. Pulse till dough is mixed and comes together. You should be able to see tiny pieces of butter in the dough. Remove dough from work bowl and divide into two or three equal pieces (two if you like a thicker crust; three if you like your crust thinner). Flatten each into a 4" disk and wrap each in plastic wrap. Refrigerate at least 45 minutes, or up to 2 days, or freeze for later use.


When ready to bake, preheat oven to 400F. Place oven rack in lowest position and place a rimmed baking sheet on bottom rack. Roll out chilled dough into a circle, about 13" diameter, using two sheets of wax paper. Use the amount of flour that is right for the consistency of your dough. Place the rolled-out dough on the wax paper in the fridge for 15 minutes, then transfer to a pie plate; trim and crimp edges. Line dough with tinfoil and weight with pie weights, beans, rice or coins. (Note: a 1-lb. bag of dried chick peas works great!) Bake 15 minutes; remove foil and weights (just lift all 4 corners of the tinfoil up and out of the pie crust); bake 5-10 more minutes, or till crust is golden brown and crisp. Cool slightly. If filling with pumpkin pie filling, place hot filling in warm crust.