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vodka in your pastry? interesting recipe from cooks illustrated...
- Thread starter wildwoods
- Start date
I prefer mine straight up...smileys/smile.gif
Just kidding. I get CI too and thought it was an interesting article. However, w/in the past year I took a pie-making class (well, how to make the pastry for a pie) and it was life-changing - I know can make a great crust
Great that you posted it,
Deb
Just kidding. I get CI too and thought it was an interesting article. However, w/in the past year I took a pie-making class (well, how to make the pastry for a pie) and it was life-changing - I know can make a great crust
Great that you posted it,
Deb
sandi-in-hawaii
Well-known member
What kinda pies you been making, deb??
sandi-in-hawaii
Well-known member
I have to try this!
Mainly apple pies, but also
several peach 'n blueberry, and peach n' raspberry pies this summer. Unfortunately I tend to eat most of the pie myself...not a good thing...so I don't make them as often as I'd like. I also make several pies in either a graham or nut crust. In fact just finished making a chocolate malted silk pie (from Chocolatier mag) moments ago. It's my first time with that particular recipe (and I put it in a graham cracker crust.
Deb
several peach 'n blueberry, and peach n' raspberry pies this summer. Unfortunately I tend to eat most of the pie myself...not a good thing...so I don't make them as often as I'd like. I also make several pies in either a graham or nut crust. In fact just finished making a chocolate malted silk pie (from Chocolatier mag) moments ago. It's my first time with that particular recipe (and I put it in a graham cracker crust.
Deb
stephanie-oh
Well-known member
Vodka in Pie Crust...
I used C.I.'s recipe for my pies crust(pumpkin and pecan). I made 7 pie crusts -4 for myself and 3 for my Mother for Thanksgiving. I froze the crusts unbaked but rolled out and baked off the left over scraps and the crusts are very tender and flaky and tasted great. Used butter and leaf lard combo. Very easy to roll out-much easier than my usual recipe which uses lemon jc or vinegar and an egg. Will definitely use for Christmas pies.
I used C.I.'s recipe for my pies crust(pumpkin and pecan). I made 7 pie crusts -4 for myself and 3 for my Mother for Thanksgiving. I froze the crusts unbaked but rolled out and baked off the left over scraps and the crusts are very tender and flaky and tasted great. Used butter and leaf lard combo. Very easy to roll out-much easier than my usual recipe which uses lemon jc or vinegar and an egg. Will definitely use for Christmas pies.