So, who made the CI "vodka" crust and wants to discuss it?

M

marilynfl

Moderator
Just tried it this weekend and must say I'm impressed. The dough was a dream to work with.

My only complaint is it didn't crisp up like my normal crust (using 100% water, rather than the 1:1 ratio of vodka:water.) It was a bit crispy and beautifully golden (well, all that fat...), but I like the sound/texture of breaking through the crust to the apples and that didn't happen.

Could also be because I used Plugra butter, so there was even less water than if I had used american butter?

I also semi-cooked the apples beforehand and drained off the juices. Like that idea very much since I didn't end up with the big "air gap" under the crust. Took the drained juices, reduced them to a thick syrup and added it to homemade caramel sauce to drizzle over pie slices.

Think I'll try 1 Tbl vodka to 3 Tbl water next time, rather than 2 Tbl to 2 Tbl.

 
hmmmm, didn't try it, but I'll be over for a slice of pie.

My new favorite crust was the citrus crust that was posted here before the holidays. I made it without the zest, but really liked the butter/shortening ratio. Smittenkitchen has a post about the vodka crust with lots of comments.

 
I've used it several times, MarilynFL and I love it.

I have never been a good pie maker (although my grandmother was known as the "pie lady" in our town). But this crust was a dream to work with, I agree.

The first time I used it, I did brush the top crust with milk (or egg wash, can't remember which) and sprinkled some sugar on top. Made it very crispy and a beautiful brown. Best looking and tasting pie I had ever made! Let me know how your changes work.

 
I had the same reaction, Marilyn.

I didn't feel it was quite "brittle" enough either, though my family liked it a lot. I'm torn between using it again or going back to my T&T one.

 
I used it for Thanksgiving pies, but didn't have any regular vodka at the time so I used vanilla....

flavored vodka. I figured since it was for pies it would work OK. Turned out golden brown and tasted great.

Same reaction as everyone else, not as flakey as my other standby.

 
I've made it several times and love it to work with - it's a VERY tender crust

but you are right in that the 'flakiness' we associate with pie crusts was a bit lacking. I love the 2 recipes I use - one with a mixer - so think I will probably stick with them.

 
i keep forgetting to try it! made my last crust in my new food processor and was thrilled with how

perfect it was! by far the most beautiful dough to work with, and was flakier than ever when baked up. could be a one off, but i think it was the processor.

 
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