Apple Pie Recipe Vodka Crust
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Add the remaining 8 tablespoons butter and pulse until you have.
Apple pie recipe vodka crust. Drizzle 1 2 of the water and 1 2 of the vodka onto the butter flour mixture. The recipe incorporates vodka which makes for a lighter flakier crust. 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.
Sprinkle vodka and water over mixture. I was amazed to discover it even has a hint of crust flavor to it also. But in most recipes including our go to pick the ingredients list our apples sugar cinnamon and pastry for double crust pie.
Pulse 2 to 4 times to combine. You can add more everclear or vodka if you like to make it stronger but i like it just the way it is. Divide dough into two even balls and.
Make sure you use glass bottles. As the crust bakes most of the ethanol ends up vaporizing into the air and you re left with a crust that s flaky and tender with no trace of the alcohol flavor. This dough freezes up well and will last at least a couple of months if wrapped up tightly in the freezer.
The drink ferments weird and seems to degrade plastic ones. Add half of the water and half of the vodka and pulse again. This versatile pie dough recipe can be used for anything from traditional single or double crust pies to hand pies and galettes.
By using vodka instead of water you can add more liquid to your dough making it easier to roll while still limiting the gluten development that can threaten to turn your tender dough tough. The result is a flakier crust with no vodka aftertaste really. Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
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