Cooks Illustrated Pie Crust Food

VODKA PIE CRUST

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.

COOKS ILLUSTRATED PIE CRUST

Steps:

• Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crus

COCONUT CREAM PIE FROM COOKS ILLUSTRATED

Steps:

• Crust:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to twenty 1 second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
• Empty crumbs into 9" glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature.
• Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.
• Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
• Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).
• Off heat, whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
• Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
• Variation:.
• Banana-Caramel Coconut Cream Pie:.
• Follow above recipe through crust making. While crust cools, bring 1/2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan. Cook until dark amber, 5-8 minutes, occasionally swirling pan once sugar begins to color.
• Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in 2 tbsp unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
• When caramel is cool, peel 2 slightly underripe, medium bananas (5-6 oz. each); slice each crosswise into 3/8" rounds. Arrange slices in single layer on top of caramel; set aside.
• Continue with remainder of original recipe, adding 2 teaspoons of dark rum to filling along with butter and vanilla.