I began with Apple....easier than berry according to Miss Molly,one of my now many mentors.
Here is my second attempt. It's not perfect, but much prettier than the first one. I think I may be in to something, ugly or not, both pies were very light and flaky. The bottom cooked nicely and both layers held up to the filling while not being thick, doughy or tough. As a matter of fact. they melted in your mouth. I had to make a second pie as Middle Son absconded with half of the first one. I said before he loves Pie
My mentors are still arguing. Lard vs butter vs Crisco? A 2-1 ratio vs 3-1 ratio of flour to fat or maybe somewhere in between. I used Gala Apples.... which my research has shown me are never suggested for pies. Hubby and I liked them, but I will experiment with more traditional types. I am including the recipe I used below and the link. For now I will keep trying
Vodka Pie Crust Recipe
Makes dough for one 9” double crust pie.
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. sugar (optional)
- 1 cup unsalted cold butter (2 sticks)
- 3-4 TBS cold vodka
- 3-4 TBS cold water
How to Make Pie Crust
- Measure the flour, salt, and sugar into the bowl of a food processor.
- Pulse several times to mix the dry ingredients.
- Drop the cold butter, a chunk at a time, into the flour, pulsing between additions until all the butter is added, and the consistency of the mixture is that of large crumbs.
- Combine the cold vodka and water in a measuring cup.
- With the processor running, slowly add the liquid into the flour mixture until the dough is moist enough to adhere into a ball in the bowl. Most if not all the liquid should be incorporated into the dough, which will be quite moist.
- Divide the dough into two balls, one slightly larger than the other (about a 55% to 45% division).
- Place each ball on a sheet of plastic wrap and pat into slightly flattened rounds. Wrap tightly and refrigerate for a minimum of eight hours or up to 2-3 days.
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