Well, I'm a believer!! Made all the Thanksgiving pies out of the 'vodka' pie crust from CI.

[cheezz]

They were the most tender, delicious pie crusts I have ever made and they got RAVE reviews!

vodka in your pastry? interesting recipe from cooks illustrated...

http://www.cooksillustrated.com/recipe.asp?recipeids=4657#topOfPage

recipeswap.org

 

[marilynfl]

Is the vodka in the crust or in the crust eater?

 

[cheezz]

heehee.... nope, it was in the crust! CI tells you why vodka works so well instead of water -

I wonder if it could replace water in other baked goods...?

 

[joe]

The instuctions are clear: ADD WATER AND VODKA: Sprinkling ... ensures even distribution. No need to

skimp—unlike water, vodka won't make the dough tough.

That's true of guests too, no?

 

[cheezz]

oops... didn't mean there was NO water in the recipe, but replacing part of it was genius!

 

[wildwoods]

thanks for the report, cheez, glad to hear someone tried it!

 

[joe]

Sorry to shout! My only point was that the cook and the guests could use a sprinkle of vodka too...

I copied the caption, caps and all, from the article.

What a great idea! I've made vinegar crusts before, but the sour flavor that doesn't go with everything. Vodka sounds less obtusive.