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Pie crust with room temperature water and vodka?

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As I was making some piecrust this a.m. rather absent-mindedly, I realized I had added room temperature water and vodka instead of ice water and vodka. Should I dump out the dough and start again or is there hope? The dough feels wetter than it normally would. It's in the fridge resting now. Thanks!

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  1. as long as your Fat did not melt it should be fine.

    1. I think the handling will improve after refrigeration. If it still sticks while you are rolling it, you can break it up, sprinkle a bit more flour, and mix gently with a fork. Form a disk, wrap, and chill again to allow the hydration to even out.

      If you are not happy with the consistency, and decide to start over, you still don't need to toss the first dough, especially if you've invested in good butter for it. Freeze it, then use at some later date for one-crust pot pies, or turn into a topping for fruit crisps, or add egg, sugar, and vanilla or almond extract for simple cookies. Pinch off a bit of dough and taste for flavor (nuke first if paranoid about a molecule of raw egg). For an easy dessert, where measurements don't really matter, press this same "cookie" dough into a pie or tart pan and top with concentric circles of peeled, sliced apple, peach, or unpeeled sliced nectarines or plums, or an even layer of blueberries, sprinkle with cinnamon sugar, and bake at 350F until the crust is golden brown.

      1. Thanks for your thoughts! I baked it up after a few hours in the fridge, and it was great--no harm done. Thanks again!

        1. Whenever I've tried the vodka crust recipe, it rolls out perfectly and I make a gorgeous crust and then when I bake it the crust flattens and is no longer pretty.

          What's the solution? No vodka or just less vodka?

          1. I never use ice anything for pie dough and neither did my grandmother or mother.