Comments | loligo: The pie crust to end all pie crusts

loligo

The pie crust to end all pie crusts

Nov 09, 2007 19:01

Every penny I have ever spent on Cook's Illustrated would be worth it for this recipe alone. Seriously. PERFECT AND FOOLPROOF PIE CRUST. I'm a pretty good cook in most respects, but I've never been able to master pie crust. One day it turns out awesome, and the next it's chewy and tough. And I *love* me some pie, and would make it much more ( Read more... )

food

Comments 4

oyceter November 10 2007, 02:36:38 UTC

Vodka! Brilliant!

*bookmarks*

So Cool! fullygoldy November 10 2007, 20:00:42 UTC

I've never been able to produce a decent pie crust from scratch. Can't wait to try this!

fullygoldy November 23 2007, 17:23:04 UTC

Hi! We used this recipe for a cherry pie for Tday. DH's review is here: http://barley52.livejournal.com/34816.html

I'm just wondering - since the dough was so wet, did you really mean to add 1/2 cup liquid total? We loved the flavor, but it didn't have pronounced flaky layers. We're going to try again this weekend :)

loligo November 24 2007, 01:38:10 UTC

That really is the amount of liquid called for in the recipe. The vodka is there primarily to make the dough easier to work for people who aren't handy with pastry, so if one were to cut the liquid back a bit, that would be the place to do it. I tried it again yesterday with 1/4 c. water plus 2 T. vodka and it turned out just as well as it did with the full amount of vodka.