To begin, I want to make a note about the zillions of pie dough recipes out there: I barely buy it. Not the value of a recipe, mind you, but that new ones will ever come to pass. At their very base, they’re all just some type of solid fat (butter, shortening or lard) cut with powdery ingredients (flour, sometimes salt and sugar) bound with a liquid (usually water, but some folks get creative with milk, cream, buttermilk or vodka), and I’m amused that every year, so many cooking publications feel a need to pronounce that By Golly, They’ve Got It! They’ve found the perfect pie dough. In my mind, it was never lost.
That said, Cooks Illustrated is really onto something grand this year, so thank you to all who pointed me in this recipe’s direction. That thing is vodka, my friends. Yes, I think they’re brilliant too. But really, vodka, because it is 80-proof, will mostly evaporate in the oven, meaning that your crust gets the liquid it needs but much of it will not stay. Worried about a boozy vibe to your pie? Vodka is, by definition, colorless and odorless, so once it’s baked, you’ll forget it was ever in there. Of course (aheeeeem) if you are the sort that likes to pick up small scraps of raw dough and eat them because, mm, butter is awesome, let’s just say that things can get a little messy and leave it at that. Really, it’s not always a bad thing.
So let’s get started shall we? As I noted yesterday, I am a fan of the humble pastry blender–it’s simple, lo-fi, and uses minimal dishes–so I’ll be using that today. However, these same steps could be taken with your food processor or Kitchen Aid, if you’re partial to them.