Have any of you ever tried the pie crust recipe that replaces water with vodka? Of course, cooking evaporates the alcohol or most of it, but it makes the best pie crust around. We heard of it several years ago and have used it ever since. Tired now2 so will put up recipe tomorrow. Only has 3 ingredients if memory serves me, it only takes 3 ingredients.
That's interesting. I cook with alcohol somewhat often, but have never heard of it being in a pastry like that.
I have never heard of using Vodka in pie crust. That's interesting. I have always used a Tablespoon of vinegar in mine. I guess it is based on the same premise....flaky and tender.
Can't say I blame you at all, if we make any pies it may be ours. Hubby is now the baker; he took that job after his injury its about all he could do for years now he just likes making pastries. He makes great cakes. I don't make many since they are full of carbs, but I did teach him how plus he has his own recipes. He likes to put the pictures up on FB. He gets lots of likes and attention from them. Grandkids love his cookies.
For some reason I have never been able to make a good piecrust. I think I must "overwork" the dough or something, but I suck at it.
I use to make good pie crust but I now leave it up to him since I eat very little and he does too I leave it to him. He hasn't made a pie in about 3 years. I saw some cherries on sale,thats his favorite pie,I thought I'd make him one but didn't think they looked that good.Why they were on sale I guess. Picked too soon.
My problem with any dough is rolling it out to the right shape. I cannot do a reasonable circle of a reasonably even thickness.
I agree with Marie, it doesn't have to be a perfect circle. You trim it after you shape it into the pie plate anyway. At least I do.
I am horrible at it. I looked to see if there were local cooking classes so I could take one specifically to be taught techniques. When I roll out dough for Italian bread, it's always thick in the middle. When I make pizzas, I have to put them in a round pan and press out to the edges...and even then there are real thin "the sauce gets through" spots.
I can make pie crusts but I can't make pretty edges on the pie crust, try as I might. I either thumb or fork press my pie crust edge.