Oh pie crust, why must you vex me so? I have failed SO many different no-fail recipes for pie crust. Today, though, because my router is non-responsive, I decided to take on one of the recipes that I save in a pile. On top just happened to be Vodka Pie Crust. Since I have vodka and shortening in the ‘fridge, it appears to be a message from above.
Since the crust is now resting in the fridge – I’ll catch you up on what has happened so far. The vodka in my refrigerator is leftover from sangria, and is pomegranate flavored. I don’t know if the taste will come through or not. I am resisting the urge to turn today into cocktail recipe testing.
I got out a big bowl. Not my biggest, but the large, shallow Tupperware that is perfect for mixing large quantities. In went the properly measured (I know, right?) dry ingredients.
Next the recipe called for 1 1/2 sticks of butter, chopped, and 1/2 cup of shortening. I use Spectrum shortening. It does not refrigerate well, see?
Yeah, it’s a solid. Guess that’s why the side of the tub says that it performs best at room temperature. Displacement to the rescue! I put 1 1/2 cups of water in a measuring cup, then dropped in chunks of shortening until the water level reached 2 cups. Works for peanut butter and non hardened shortening, too.
There was a little less water than when I started – it clung to the shortening. I could have drained the shortening to shake off the water, but decided that it wasn’t that much and the recipe calls for water anyhow (and if you interpret that as “she was too lazy to wash a greasy strainer” hello, friend!). I threw some ice in the water and set it aside.
Next to chop the butter. The smaller you chop the less you have to smash with a fork. It occurred to me that the ratio of flour to fat is a rather startling 1:1. In a panic I consulted Bittman and Betty Crocker. Their recipes are more like 2:1, and that familiar feeling of failure starts to wash over me… I reviewed the recipe to see if I’ve made some crucial error. Oh, there it is…this is a Cook’s Illustrated recipe. They looooove butter. It took 10 minutes to mash in all that fat.
And here we are at the tipping point of my failure… The recipes says “add enough liquid…” WHAT is enough liquid? Which liquid do you want me to use? Aaaargh! Well, since the vodka is supposed to stop the formation of gluten, which is the leading cause of shrinkage and toughness, I’ll start there. I drizzled the entire 1/4 cup over the bowl, and fork stirred. The mixture in the bowl was starting to look like wet sand, so I tried to make a ball. See it there on the fork? That indicates to me that no more liquid is necessary. I don’t know if it indicates too much, but it sure feels like enough. The recipe calls for the water. Reviews of the original recipe are split between using the water or not…it’s too early for a Cosmo, right? I decide NOT to use the water, because if it’s too wet I’ll just have to add more flour, and if I add too much flour, well, you know...
I formed it into 2 equal portions and wrapped for refrigeration. If you are detail oriented – each portion weights 12 3/4 oz.
Now we wait patiently…try to get the router to pay attention, clean up the kitchen, start writing this post…
Ok – time to roll. It’s still pretty moist. I generously floured the counter, put the dough in the middle, generously floured the top, and rolled! Yes, it cracked a bit, but it smooshed together well. Getting it in the plate was another matter. I did the fold and lift method, and centered badly. No matter, just a little more smooshing. This went into the fridge while I made the filling. Since we already talked about my apple pie before, I won’t go into it again except to say that I never replaced my apple core/wedge tool and had to prep 8 apples with a knife (tedious). Part of the reason this is not gorgeous is because my filling is rather extreme. Apples are 40% air, so I make allowances for that so my pies are generously filled.
Now, I SHOULD have put the filled pie back in the ‘fridge because my “decorative” edging is forever melting off and falling onto the pan. Sigh. Next time. It did, however, give me the opportunity to taste the crust. Very faint but pleasant taste of pomegranate, but no taste of alcohol. Win!
I think this dough would easily make 3 crusts. It is NOT low calorie or low fat, but it is high in taste, and, more importantly, it works!
Add Vodka Pie Crust to your meal plan, especially if you’re pre-baking for the holidays!