Pie Crust With Vodka Christopher Kimball Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FOOLPROOF PIE DOUGH



Foolproof Pie Dough image

Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Provided by The New York Times

Categories     dessert, side dish

Time 10m

Yield 2 pie crusts

Number Of Ingredients 7

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Steps:

  • Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams

PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL)



Pie Crust with Vodka (Christopher Kimball) image

This is a failproof pie crust due to the science of how the vodka works on the dough etc. They say that Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Provided by Cathy Smith

Categories     Pies

Number Of Ingredients 7

2 1/2 c all purpose flour (by weight 12 and 1/2 ounces)
1 tsp salt
2 Tbsp sugar
12 Tbsp cold unsalted butter cut in 1/4 inch pats
1/2 c chilled shortening cut into 4 pieces
1/4 c cold vodka
1/4 c cold water

Steps:

  • 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

People also searched

More about "pie crust with vodka christopher kimball food"

HOW TO MAKE CHRISTOPHER KIMBALL'S NO-SHRINK PIE DOUGH
WEB Nov 11, 2016 Christopher Kimball, founder of Christopher Kimball’s Milk Street, spent decades perfecting this recipe for foolproof pie dough. He used techniques from Japa...
From youtube.com
See details


CHRISTOPHER KIMBALL’S NO-SHRINK PIE DOUGH | WILLIAMS SONOMA
WEB Nov 24, 2023 Directions: In a small microwave-safe bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring once halfway through. Chill in …
From williams-sonoma.com
See details


FLAKY BUTTER & VODKA PIE CRUST – STATE OF DINNER
WEB Nov 23, 2021 Pulse 5-6 times. 1 cup cold unsalted butter, cut into ¼-inch slices. Transfer the dough to a medium bowl. Drizzle the water and the vodka across the surface of the dough, then use a rubber spatula to fold …
From stateofdinner.com
See details


CHRISTOPHER KIMBALL PIE CRUST RECIPES
WEB 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) 1 teaspoon table salt: 2 tablespoons sugar: 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch …
From tfrecipes.com
See details


PIE CRUST WITH VODKA (CHRISTOPHER KIMBALL) | RECIPE - PINTEREST
WEB Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just...
From pinterest.com
See details


HOW WE SOLVED THE PIE DOUGH PROBLEM | CHRISTOPHER KIMBALL’S …
WEB The prebaked crust was an unsolved mystery. Either the dough was dry and hard to roll out (but less apt to shrinking in the oven), or it rolled out fine, only to slump during …
From 177milkstreet.com
See details


CHRISTOPHER KIMBALL’S SECRET TO NO-SHRINK PIE DOUGH
WEB Nov 12, 2018 The Secret to No-Shrink Pie Dough. The technique (secret ingredient: cornstarch and water) keeps the dough hydrated throughout the process. Take 3 …
From blog.williams-sonoma.com
See details


WILL SOMEBODY PLEASE! DEVELOP A BETTER PIE CRUST? | CHRISTOPHER …
WEB Turn the dough clockwise 90 degrees and repeat. Continue this process until the dough forms an 8-inch circle. When the dough is 4 inches wider than the bottom of your tart …
From 177milkstreet.com
See details


CHRISTOPHER KIMBALL’S FOOLPROOF PIE DOUGH - DINING AND COOKING
WEB Jul 30, 2015 Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is …
From diningandcooking.com
See details


SINGLE-CRUST PIE DOUGH - CHRISTOPHER KIMBALL’S MILK …
WEB 3. tablespoons water. 2. teaspoons cornstarch. Directions. 01. In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.
From 177milkstreet.com
See details


RECIPE: COOK’S ILLUSTRATED’S VODKA PIE CRUST | KCRW
WEB Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough …
From kcrw.com
See details


EASY HOMEMADE PIE CRUST - NOW WITH 50% LESS D'OH!
WEB Mar 23, 2010 Enjoy! Ingredients: (makes enough dough for one 9 or 10 inch double crust pie) 12 ounces flour (about 2 1/2 cups) 2 sticks (1 cup) ice cold butter, cut into 1/2-inch …
From foodwishes.blogspot.com
See details


TRIED AND TRUE TRICKS FROM 'AMERICA'S TEST KITCHEN' - NPR
WEB Dec 7, 2011 Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla. 4. Pour banana mixture into flour mixture ...
From npr.org
See details


PIE CRUST RECIPE: HOW TO MAKE EASY PIE DOUGH | CHRISTOPHER …
WEB See here for the full recipe, including step-by-step video. When ready to bake, roll out into a 12-inch disc and transfer to a 9-inch pie pan, trim and chill 15 minutes in the freezer. To …
From 177milkstreet.com
See details


FOOLPROOF SINGLE CRUST PIE DOUGH | MY YEAR COOKING …
WEB Dec 19, 2014 Line the crust with aluminum foil and fill with pie weights (or pennies). Bake at 425-degrees on lowest shelf for 15 minutes. Remove foil and pie weights, rotate plate 180-degrees and bake for 5 to 10 minutes …
From myyearwithchris.wordpress.com
See details


VODKA IS NOT THE SECRET TO THE PERFECT PIE CRUST. WE'VE GOT A WAY ...
WEB Oct 26, 2012 When it comes to pie crust, he has more experience than most. Even though Cook's Illustrated head honcho Christopher Kimball takes all the credit, J. Kenji …
From phoenixnewtimes.com
See details


VODKA PIE CRUST • SOUTHERN SHELLE
WEB Aug 31, 2022 Pour 1 cup of flour, the sugar and salt in the food processor and blend. Add the crisco and butter to the food processor bowl. Process until the flour resembles chunky crumbles.
From southernshelle.com
See details


PIE CRUST WITH VODKA CHRISTOPHER KIMBALL RECIPES
WEB Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a …
From tfrecipes.com
See details


HOW TO MAKE PERFECT PIE CRUST - FOOD52
WEB Nov 13, 2013 1 tablespoon sugar. 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices. 1/4 cup chilled solid vegetable shortening, cut into 2 pieces. 2 …
From food52.com
See details


EVERYBODY'S WRONG ABOUT PIE DOUGH | CHRISTOPHER KIMBALL’S MILK …
WEB Everybody's Wrong About Pie Dough. Well, that’s Chris! Here's the recipe: 1 1/4 cups All-Purpose flour1 tablespoon sugar1/2 teaspoon salt8 tablespoons cold butterFor a double …
From 177milkstreet.com
See details


COOK'S ILLUSTRATED'S FOOLPROOF PIE DOUGH RECIPE
WEB Feb 3, 2024 Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough …
From seriouseats.com
See details


Related Search