Has anyone tried vodka in pastry instead of water? I actually have some and am not sure I want to give it up to tart crusts. I'm making the lovely
- Thread starter Marg CDN
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Yes...it made the dough roll out beautifully when I used it for pie crusts. The only thing I didn't like was the crust didn't seem to brown as much as when I used only water.
Odd what you just described. I recently made a similar one: blind-baked a nut tart base, spread Nutella on it, covered that with canned pie filling cherries, then pastry cream mixed with heavy cream (cream diplomat), then grated chocolate on top.
The vodka does not activate the gluten, which keeps the dough from getting tough. You do still use some water...not all vodka.
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Odd what you just described. I recently made a similar one: blind-baked a nut tart base, spread Nutella on it, covered that with canned pie filling cherries, then pastry cream mixed with heavy cream (cream diplomat), then grated chocolate on top.
The vodka does not activate the gluten, which keeps the dough from getting tough. You do still use some water...not all vodka.
Cook's Illustrated's Foolproof Pie Dough Recipe
A sprinkle of vodka and a good food processor are key to this foolproof pie dough.
