Wednesday, November 23, 2011

My pies just got a makeover!

Isn't it pretty?

My pies and quiches taste awesome. Homemade crust makes them, but although mine taste really good, they don't look that good. They also crumble quite easily. Whenever I would travel a piece of quiche to work, during the journey the side of the crust totally falls off. Beverly at work used to take out her lunch and have exquisite pieces of quiche with beautiful in tact crust.

I inquired and she shared her secret. Vodka Pie Crust.

The alcohol cooks off, so you don't have to worry about getting tipsy off your pie. Their is something magical about the alcohol which really holds things together.

Today I was making yet another apple pie in prep for Thanksgiving. I decided to try her crust out. It looks so much prettier and seems to be far less crumbly. Success! Thanks Bev!


- 2 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar (to be omitted for quiches)
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water

1. Mix 1 1/2 cups flour, salt, and sugar in until combined
2. Add butter and shortening and mix until dough just starts to collect in uneven clumps and all flour is coated.
3. Mix in remaining cup of flour
4. Sprinkle vodka and water over mixture and continue mixing. Dough will be slightly tacky and stick together.

5. Divide dough into two even balls and flatten into disks. Wrap each in plastic wrap and refrigerate at least 45 minutes (or up to 2 days)

6. Remove from fridge and roll out!

Here are more pics of apple pie making, not that I haven't already posted about this one!

Hope everyone loves this pie tomorrow!

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