My Cousin Arlene, A regular commentor on two of my three blogs has stated that she prefers homemade pie crusts over the store bought. I must say that I agree with her.. Both of my recipes for pies on this blog have suggested the use of the already made pie crust. (For the lazy,like myself and for people who are just starting to cook who don't know how to make a crust.)
I took Home Economics in High School...(I was bored with shop and wanted to try something different. )I learned to make a pie crust there and later when I was in the United States Air Force, I perfected it. Here is my cousin's recipe for a Pie Crust. It's quite unique in that it uses Vodka...(No joke!)
Ingredients:
3 cups flour
1 tsp salt, kosher-not iodized
1 tbs sugar
1/3 cup Crisco, very cold
1 1/2 sticks butter, very cold
1/4 cup vodka (SmirnoffS), very cold
1/4 cup water, very cold but no ice chips
Directions:
She states that she uses the food processor to mix the flour, salt, and sugar. Then you"Cut in" the butter and shortening by using 8 or 9 short pulses. Sprinkle the vodka and water over the flour/butter/crisco mixture and process about 5 or 6 pulses. You've got pie crust!!
Divide the dough in half and rest it at least 40 minutes in the refrigerator. Roll it out for the bottom crust and rest it for 20 minutes in the freezer. Use plenty of flour on the surface to roll out the dough. Add the filling and top with the reamining rolled out dough. This crust makes any filling taste great!
Dessert and alcohol...two of my favourite things lol.
ReplyDeleteThanks for the shout out Keith. This is the pie crust I use all the time for my pies except the Key Lime and Chess. Those need a sweeter, crunchier, crumblier crust. That's when I do the cookie crust.
ReplyDeleteWith pie on the mind, do you or your readers have a recipe for Cherry Pie that tastes better than the ones made from those jarred cherries? The Amish at Reading Terminal Market sell a delicious Cherry Pie that I buy for $2.75 per slice. At that rate it would cost $22 for a whole eight slice pie (which I could eat in a couple of days.) I want to make my own but I know I'm not going spend the time it takes to pit cherries. There has to be some combination of ingredients to "doctor up" the filling. It's not just adding almond extract as I was once told. I tried that and it's not enough. Love you and thanks!
That sounds like a great recipe Keith!
ReplyDeleteHmm interesting, I've got to try that!
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