Yes....Vodka in Pie Crust!

When I read about using alcohol in pie crust of course, I was intrigued. A chef is always on the look out for a good pie crust. There is something about pie crust. You think your recipe is the best, but how do you know? Then you wanna try a different method, or add a little something else. I am proof of that.

I have always been a shortening girl when it comes to pie crust. Slowly, I have changed to coconut oil, similar to shortening, just a bit healthier and less processed. I've done the ice cubes in the water thing and love it, but definitely don't do the vinegar or eggs. The simpler, the better. Its usually not the recipe that makes a tough, chewy not so good crust, it's the hands behind it.

My favorite piece of equipment to use when making the perfect pie crust is the food processor. The pulse of the sharp blades cut the fat in quickly and the clear cylinder provides for accurate observation. Do not use it for large batches though, wet dough tends to settle at the bottom. Stick to small batches when using this method. When it comes to adding the liquid, whatever the volume is it needs to be cold and incorporated quickly. Gluten is not able to form as quickly with the fat, but when the liquid is added and there is motion, it is a continuous multiplying formation. When using vodka for half the liquid in a crust recipe, you will find that the dough is easier to roll and the finished product is flakier then ever.

Don't worry the alcohol burns off during baking. No fear, you will not feel like your sipping vodka on the rocks with a dusting of flour. Gluten cannot form in alcohol. It is actually the ethanol in the alcohol that inhibits gluten formation, but you get the picture. Bottom line, the less gluten, the flakier the crust. Vodka provides enough moisture for the flour mixture, without the ability to create gluten. Still be quick when incorporating your liquid. Time matters. It is tried and true, and ready for you.... to try it! Take your precious passed down recipe and add a bit of vodka. Even grandma will approve of it after she tastes it. P.S. I am going to try this with bourbon and get back to y'all.