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.
From what I have read~they are supposed to be great!
Enjoy your Thanksgiving Day!
~Like sands through the hourglass
~So are the days of our lives
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.
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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.
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