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Cook's Illustr. pie dough recipe with vodka

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I am wondering if anyone has tried CI's Foolproof Pie Dough that's made with vodka? Is it easy to work with and do you think the quality of vodka matters?

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  1. Yes to your first and second questions, no to the third.

    2 Replies
    1. re: greygarious

      Thank you! Just the answers I was hoping for!
      Off to make a practice pie!

      1. re: greygarious

        +1. Yes to first, no to second. Save the good vodka to drink

      2. My Mom started making this dough last year for her pies. It's really good!
        And yes, I believe she saves the good vodka for me.

        1 Reply
        1. re: rabaja

          rabaja, lol, that's just what my daughter said to me.

        2. I've got to mention that I actually prefer the new recipe created by the guy who created the vodka crust. It is simple and outstanding.

          http://sweets.seriouseats.com/2011/07...

          4 Replies
          1. re: Becca Porter

            Becca, very interesting link. Thanks.

            1. re: Becca Porter

              Thanks so much for posting the article from Serious Eats. I had never bothered with the vodka crust because I've never have trouble with a standard all butter crust, but that article persuaded me to try something new. It was great!!!

              1. re: vicarious

                I combine the two, use his food processor method and vodka in place of some water. One thing with the vodka recipe - the dough is VERY soft, so it can literally fall apart when lifting it into the pie. I cut back some on the liquid.

              2. re: Becca Porter

                I used this recipe(the non vodka one) from Serious Eats for Thanksgiving pies this year and I highly recommend it. Easy to work with and flaky. I made the vodka one a couple of years ago and it was very soft and harder to handle. I prefer this one.

              3. The vodka crust is great!

                Use whatever you have on hand, but if you are buying some for the occasion, choose either a nip of the cheapest or a bottle of something drinkable.

                1. I liked the vodka recipe well enough, but have since decided that it isn't necessary. Kenji's new method is better, with one change: I use my kitchenaid rather than the processor.

                  1. You can use other booze, if you want to flavor the crust, but you have to do the math as regards percentage of alcohol, and adjust the amount of liquid accordingly. Amaretto, for example, would complement fillings made from stone fruits. I have not done this but have thought about the options. Maybe another way to go would be to use part vodka and part flavored booze, depending on the kind.

                    1 Reply
                    1. re: greygarious

                      They wrote somewhere that rum, whisk(ey), Cognac etc could be used and their flavor not discernable in the finished product. I'd be leery of a lower-proof spirit (or liqueur, since they mostly have a good bit of sugar in them), although some Amaretto would be nice with stone fruits, indeed.

                    2. It's my go to pie dough recipe. Really is fool proof.

                      I'm interested in trying it with other spirits. Maybe Bombay Saphire (nice floral gin) or for a savoury pie, some type of whiskey.

                      DT