your pie looks like a crazy sun face!! it's too pretty to eat, but i'm sure it will be fantastic. i'm not a baker, so i can't comment intelligently on your recipe or cooking tech, but the picture totally caught my eye. :)
It is only my second double crust pie, so I was very pleased with how it looked. I usually do not have a problem making something taste good, but I am not so good with the pretty...I was proud that in this one, I was able to do both.
Here is a direct quote from CI about the vodka: "Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that baked up tender and flaky and rolled out easily every time, we found a magic ingredient: vodka. Using vodka, which is just 60 percent water, gave us an easy-to-roll crust with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven."
You cannot taste it at all and it really does make the dough easier to work with.
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It is only my second double crust pie, so I was very pleased with how it looked. I usually do not have a problem making something taste good, but I am not so good with the pretty...I was proud that in this one, I was able to do both.
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Here is a direct quote from CI about the vodka: "Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that baked up tender and flaky and rolled out easily every time, we found a magic ingredient: vodka. Using vodka, which is just 60 percent water, gave us an easy-to-roll crust with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven."
You cannot taste it at all and it really does make the dough easier to work with.
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