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Flakiest Ever Vodka Pie Crust (with free recipe) | Baking Tutorial with Zoë François

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[youtube https://www.youtube.com/watch?v=4sjyEUhnhO0&w=560&h=315]

This classic pie-crust recipe is easier than you think; you just need a light touch In fact, the less time you spend on it the better

I'm Zoe Francois and there is nothing more satisfying than a homemade pie made with a tender flaky crust Let me show you how to do it – and, if you want the free recipe – just click the i up here on your screen Here are the few things you'll need

and I'll explain what the vodka does later! In a large bowl add your flour, salt and sugar and whisk together Coat the butter with the flour and using a pastry cutter, work it in

I like to use this tool because it cuts the cold butter without warming it up too much You can do the same thing with your hands or even a food processor You want to coat the flour with the butter to make a tender crust, but leave some of it in pieces to create the flakiness Now, add the frozen vegetable shortening or you could use chilled lard We add the shortening after the butter, since it's so much softer, even when it's frozen

Continue to work it in like this Here's a tip for you – if your butter is getting too soft, throw the bowl in the freezer for 10 minutes When you're done, there should be pea-sized pieces of butter and shortening like this

That's where the flakiness happens Now – mix together the water and vodka The vodka makes a more cohesive dough without developing too much gluten, which will make a tough pie crust

But don't worry – all the alcohol evaporates when baked Sprinkle half the water/vodka mix over the flour mixture and fold it all together with a rubber spatula or your hands Continue sprinkling more of the water over the dough, until it comes together in a rough ball On a floured surface cut the dough in two to form two discs Cover them with plastic and refrigerate for at least an hour before rolling Now, when you go to roll your dough out – if it's too cold and stiff, let it temper for a few minutes, which is a $10 word for warm up to a good consistency

Use a floured surface to roll out, using a scraper to help if the dough sticks A tool like this means you need less flour when you're rolling When it's 1/8" thick you can transfer it to the pie dish

Fold the dough over the rolling pin to transfer it like this If it breaks – it's better to fix it than start all over again Press the dough lightly into the corners plate Add the filling of your choice Then add the top layer of pie crust, trim the edges, turn them in and then crimp like this Don't forget to add slits to the top to let steam escape when it's in the oven Bake your pie as directed – I find using the lowest rack keeps the crust from getting soggy Once it's baked, revel in the knowledge you've perfected your pie crust Maybe slice yourself an extra generous piece to celebrate Thanks for watching, and don't forget you can click the "i" in the top-right corner of this video to get the FREE recipe I've been using in this video or to learn more baking techniques

Source: Youtube

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