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Pie Crust Variation

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EllaBelleAces On November 09, 2012




A little this, a little that.,
#1New Post! Oct 07, 2011 @ 21:21:07
Holidays are approaching quickly- thanksgiving is almost Nigh! (Canadian for the win) so this year for holiday pies find your favourite recipe and substitute cold water for cold vodka instead! The constant of the alcohol gives you a more tender flaky crust. Descovered last year when my water lines froze!
someone_else On August 30, 2012
Not a dude.


Deleted



American Alps, Washington
#2New Post! Oct 07, 2011 @ 21:23:27
@EllaBelleAces Said

Holidays are approaching quickly- thanksgiving is almost Nigh! (Canadian for the win) so this year for holiday pies find your favourite recipe and substitute cold water for cold vodka instead! The constant of the alcohol gives you a more tender flaky crust. Descovered last year when my water lines froze!



Does it make it taste any different?
EllaBelleAces On November 09, 2012




A little this, a little that.,
#3New Post! Oct 07, 2011 @ 21:32:59
Not that I noticed. All the alcohol burns off in the oven.
Bukwis On February 05, 2013




Port Edward, Canada
#4New Post! Oct 07, 2011 @ 21:41:37
I use the Tenderflake no-fail recipe, never tough, always flaky.

Tenderflake Pastry

This recipe comes right off the TenderflakeŽ lard box. It's flawless and tastes great!

5 1/2 cups of all-purpose flour
2 tsp salt
1 lb (464 g) TenderflakeŽ lard
1 tbsp vinegar
1 egg, lightly beaten
Water
Mix together flour and salt. Cut in Tenderflake with pastry blender or 2 knives until mixture resembles coarse oatmeal. In a 1 cup measure combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into Tenderflake mixture. Add only enough liquid to make dough cling together. Gather into a ball and divide into 6 equal portions. If desired, wrap unused portions and refridgerate or freeze. Roll out each portion on lightly floured surface. If the dough is sticking chill 1 - 2 hours. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your pie recipe.

Yield: 3 9-inch double crust pies or 6 pie shells.
EllaBelleAces On November 09, 2012




A little this, a little that.,
#5New Post! Oct 07, 2011 @ 21:59:19
I use to. I still use a similar recipe, but I just find that the vodka crusts yeild a more constant pastry than cold water.
USA On May 25, 2020




Chicago, Illinois
#6New Post! Oct 16, 2011 @ 18:36:26
Flour, salt, shortening and water are pretty much all you will need to make a perfect pie crust
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