As much as I love being in the kitchen, pies have never really been my forte. And I must admit that a traditional pie crust can still give me trouble. Lots of it. Perfect flakiness without toughness is, well… tough.
There are a few easy tricks that can help. I finally tested them out a few weeks ago and was pleased with the result. Cooks Illustrated September 2010 goes into more depth and provides a recipe with these adjustments already built in. Visit them for their recipe here. Or try these simple adjustments to any basic pie dough recipe. Need one? Click here.
1. Fat- use about a third more fat than a standard recipe. This ‘protects’ the flour from contacting too much water leading to gluten formation. And gluten equals tough crust.
2. Fat- use half butter and half solid vegetable shortening. We want butter’s flavor, but the shortening has no water, so… again, less gluten.
3. Liquid- replace about half of your water with vodka (or any ~80 proof spirit). Yes, vodka. This allows needed moisture to hold the crust together while decreasing the actual water content. Gluten forms with water, but not with alcohol. The vodka’s alcohol and flavor will essentially burn off in the oven.
Hope this will help next time you’re in the mood for a perfect flaky pie crust. And, cheers to vodka~
Looks delicious!!!!!!!!!!!!!
Thank you! So do your blubbery muffins
Thanks
Wow! Way to make pies taste so much better! Booze!!! That is Vodka of course! I rarely make my own pastry but sling with this and your cookie science I think I have all bases covered now!
Haha… hard to go wrong with booze, right?
You’re so funny- I think your bases have been covered for a long time. you’re amazing!
Ditto! Right back at ya!
I wonder what flavored vodka would do…..:) I’m going to have to sift through your post for something good for my dinner guest tomorrow. He’s veg. Any thoughts?
Hey! Not sure if the flavor would stay, but it might! Worth a try I think. Have some pear vodka… may see what happens
I’m not the best at veg main dishes, but check out Laura’s blog Cook to Love… hers are all veg and she has some great lentil chili, eggplant “lasagna” style mains, and others…http://cooktolove.com/2012/02/24/sweet-and-spicy-red-lentil-chili/
Hope this is a fun dinner guest?!
The vodka idea is a very interesting one. Oh how I wish I could bake. *insert lament here* I am currently attempting a sourdough focaccia. Its not going so well. >.<
You’re cute
I bet you’re a much better baker than you’re letting on! How did your sourdough focaccia turn out? Sounds pretty tasty to me…
an absolute disaster. It sounded tasty. LOOKED tasty. Tasted like recycled rubber. Post should come out in a few days about it. nuff said. *insert tear here*
You’re cute. Should be a fun post to read though
I have a guide somewhere on my blog too – kudos for helping more people to make their own, it tastes so much better. This pie looks fantastic.
Thank you so much, ff. You’re right- homemade truly does make a big difference on pie crusts especially.
You are learning very fast! a pie maker after my own heart!
Coming from you, I’ll take that as a huge compliment
Really interesting! And vodka? Who would have thought?
I love your super-informative posts! 
Wish I could claim it as an original idea, but it’s still fun to pass along
I seem to remember hearing something about vodka in dough before, but thanks for explaining “why” it works. I’m a huge fan of Cooks Illustrated. I love anyone who will try a recipe with about a hundred variations to back up their conclusions. Saves me so much time – ha ha ha. Will try your suggestions next time I make pastry. Your pastry looks amazing.
TTBI, I agree with you completely
Someone else going through the work of the ‘testing’ x 100 is so helpful sometimes! Thanks for visiting, and wish I could just give you a piece of pie 
Where is the lard? Donde esta la mantequilla? Dov’e il lardo?
‘Where is the lard’, three ways?!
Perhaps that will be my next attempt. Maybe…
I found the vodka trick in a Cook’s Illustrated a few years ago and have not looked back! It makes the best pie crust EVER, even if you replace dairy fats with vegan fats. Nobody knows the difference! And did you see my apple pie with bacon crumble recipe? It was an inspiration of The Husband’s, and it was very tasty: http://tinykitchenstories.com/2012/01/01/festive-holiday-pies-with-chili-cheese-bacon-apple-and-more/
See what your class thinks of that!
Wow, tks!! If those are half as tasty as they are adorable (and I imagine they’re much better than that!) then you should patent them
Those truly sound SO good. They have been bookmarked. Cheers to vodka… and bacon…
Hi! Your pie looks amazing. My best friend sent me the Cooks Illustrated article–wasn’t it blueberry pie? We cook together in the fall in Hilton Head and plan to try it this fall. Have to say, since girlfriend and I like our martini’s we are hesitant to give up some of our “Stoli” for a pie crust. But looks like it is worth it! Pat Hagan/AESCA
Pat, you’re cute! The martinis will doubtlessly put up a good fight, but I bet you’ll both agree it will be worth the sacrifice
Or you can buy another bottle… just to be safe 
Thank you so much for reading!
I am driving myself crazing wondering what your gorgeous pie crust would taste like
Yum!
Cheers
Choc Chip Uru
Heehee… you’ll just have to try it and see, Uru