PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL)
This is a failproof pie crust due to the science of how the vodka works on the dough etc. They say that Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by Cathy Smith
Categories Pies
Number Of Ingredients 7
Steps:
- 1. 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 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.
- 2. 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.
EASY VODKA PIE CRUST
Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. This is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust.
Provided by LynJudd
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk flour and salt together in a mixing bowl.
- Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
- When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.
Nutrition Facts : Calories 425 calories, Carbohydrate 29.8 g, Cholesterol 45.8 mg, Fat 30.5 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 14.2 g, Sodium 414.3 mg, Sugar 0.1 g
FOOLPROOF PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
Number Of Ingredients 7
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 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.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
CHRISTOPHER KIMBALLS FOOLPROOF PIE DOUGH
Yield 6 slices
Number Of Ingredients 7
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 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.
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
Steps:
- Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
More about "pie crust with vodka christopher kimball food"
COOK'S ILLUSTRATED'S FOOLPROOF PIE DOUGH RECIPE - SERIOUS …
From seriouseats.com
4.4/5 (27)Total Time 55 minsCategory PiesCalories 3501 per serving
CHRISTOPHER KIMBALL’S NO-SHRINK PIE DOUGH | WILLIAMS …
From williams-sonoma.com
3.8/5 (6)Servings 8Cuisine AMERICANTotal Time 1 hr
NO-SHRINK PIE CRUST - MILK STREET - EXPLORERS KITCHEN
From explorers.kitchen
HOW TO MAKE VODKA PIE CRUST - VODKA PIE DOUGH …
From thekitchn.com
FOOL PROOF PIE CRUST RECIPE - THE STAY AT HOME CHEF
From thestayathomechef.com
WHY CHRISTOPHER KIMBALL IS MOVING ON FROM AMERICA’S …
From nytimes.com
EASY HOMEMADE PIE CRUST - NOW WITH 50% LESS D'OH!
From foodwishes.blogspot.com
RECIPE: COOK’S ILLUSTRATED’S VODKA PIE CRUST | KCRW
From kcrw.com
CHRISTOPHER KIMBALL’S DOUBLE-CRUST APPLE PIE
From 177milkstreet.com
HOW TO MAKE CHRISTOPHER KIMBALL'S NO-SHRINK PIE DOUGH
From youtube.com
CHRISTOPHER KIMBALL’S NO-SHRINK PIE DOUGH | WILLIAMS SONOMA
From williams-sonoma.ca
PIE CRUST WITH VODKA CHRISTOPHER KIMBALL RECIPES
From tfrecipes.com
FOOLPROOF SINGLE CRUST PIE DOUGH | MY YEAR COOKING WITH CHRIS …
From myyearwithchris.wordpress.com
TRIED AND TRUE TRICKS FROM 'AMERICA'S TEST KITCHEN' - NPR
From npr.org
CHRISTOPHER KIMBALL’S FOOLPROOF PIE DOUGH - DINING AND COOKING
From diningandcooking.com
VODKA IS NOT THE SECRET TO THE PERFECT PIE CRUST. WE'VE …
From phoenixnewtimes.com
PIE CRUSTS - ALLRECIPES
From allrecipes.com
THIS ONE INGREDIENT WILL MAKE YOUR PIE CRUST THE FLAKIEST IT'S EVER ...
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love