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Hope everyone is enjoy a bl***ed Thanksgiving. I am in the midst of baking two pumpkin pies using Libby pumpkin puree and the label recipe. Tho my from scratch crusts typically turn out flaky, I am trying one w/ chilled vodka and chilled water in it. I was curious if anyone here has made crusts with chilled vodka in the past and what results were achieved? I will post later to relay my findings too.

Froo,

From what I have read~they are supposed to be great!

Enjoy your Thanksgiving Day!

Same here, BR which is why I'm trying it. The pies are cooling now and the crusts are nicely browned even tho I used a shield. They also appear flaky, but have yet to sample them. I did have a bit of difficulty crimping the crust edge once the dough was rolled out and transferred to the pie plates. In some areas, the crust appeared to separate. I refrigerated the crusts as recommended. If interested, I will report back after the taste test. HAPPY THANKSGIVING TO YOU AND YOURS!

The verdict is in. The crust is delicious and flaky for anyone following this thread.

I had a recipe with vinegar -- would assume that the vodka would give the same result as the vinegar -- although I haven't tried that specific recipe.

Martha

It's the only kind of pie pastry I make since I learned the technique 5 years ago.
The vodka or vinegar serves the same purpose... To shorten the gluten strands, which makes a more tender crust. IMO, the vodka does a better job of it by adding moisture to the dough without aiding in gluten formation.