Thursday, November 15, 2012

Best Crust Ever

Best Crust Ever
(made with vodka...oh the possibilities!)
T for my married name not Thanksgiving :)

Making pie crust has never been my forte BUT LET ME TELL YOU this changes things.  I am now a GOOD pie crust maker and I'm darn proud and excited.  I was dancing around the house like a goober last night as the success unfolded before me.  Jesse probably thinks I'm crazy, no, he knows I'm crazy but he thinks it's cute :).
Ingredients:
  • 2.5 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/3 cup organic vegetable shortening
  • 1/2 cup cold earth balance "butter"
  • 4 tablespoons vodka, yes you read this right
  • 4-6 tablespoons cold water
Directions:
  • In a medium bowl whisk together the flour and salt
  • Cut in the shortening until it's the size of small peas
    • Don't laugh but I realized that I didn't have the utensil you would use to "cut in" so I used a metal spatula, worked fine :)
  • Dice the butter into 1/2in pieces and cut into the mix until you have flakes the size of your fingernail
  • Add the vodka, 2 tablespoons at a time mixing with a fork as you sprinkle in the vodka
  • Add the first 2 tablespoons of water in the same way you added the vodka.
  • Add water 1 tablespoon at a time from here until the mixture holds together when you pinch it - I used 3 tablespoons of water in total but yours might be a little different
  • Now that it will hold together (even though it looks crumbly still) you should transfer it to a piece of wax paper
  • Fold the dough over on itself a few times until it is nice and together, divide in half
  • Shape into 2 disks about 3/4in thick and roll like a wheel gently over a flat surface to make the edges smooth
  • Wrap in plastic wrap
  • Place in fridge for a half hour
  • remove from fridge and roll out into the best "circle" you can
  • place in pie plate with overlap, trim the edges so that you don't have a crazy amount of overhang
  • place filling in and top with second rolled out crust
  • seal the edges and place vent holes in top
Stay tuned for the apple pie filling post coming asap.  I did something different with this pie, it's not even completed yet and we won't be able to find out how it tastes till after Thanksgiving!

Where did I get this idea?  One of my mom's in law!  I was talking about crust about this time last year and Sue gave me this idea.  I didn't remember exactly what she said to do so I just decided to wing it and it turned out AWESOME!  Think about the possibilities here...how many flavored vodkas are there?  Yeah.  Fruit pie might take on a whole different territory.  

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