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Why Use Vodka In Pie Crust

Why Use Vodka In Pie Crust

Have you ever heard of using vodka in a pie crust recipe? It may sound unusual, but there's an excellent reason for this unconventional baking secret. Adding vodka to your pie crust recipe can create a tender, flaky crust that's perfect for both sweet and savory pies. In this article, we'll explore the science behind using vodka in pie crust, how to perfect this technique, and even provide a tasty example for you to try out.

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The Science Behind Using Vodka in Pie Crust

Vodka is an ideal ingredient to create a tender and flaky pie crust. But why is this so? It all comes down to gluten, the protein found in wheat flour that provides structure and elasticity to dough.

When you mix flour with water, gluten is formed, which creates a chewy texture in the baked product. While this is desirable in bread, it's not something you want in a pie crust. By using vodka instead of water, you introduce a liquid that doesn't form gluten when mixed with flour, thus reducing gluten development in the dough.

Vodka dough is also easier to roll out, because the alcohol works as a solvent for the proteins in the dough, preventing them from binding together as tightly.

Vodka Evaporates During Baking

Don't worry, your pie crust won't be alcoholic! Vodka is approximately 40% alcohol and 60% water. Most of the alcohol content will evaporate during the baking process, leaving almost no trace of vodka in your finished pie crust. This also helps create flakiness, as the alcohol evaporates, leaving little pockets of air in the crust which add to its flaky texture.

Finding the Right Vodka

When choosing vodka for your pie crust recipe, a flavorless and odorless vodka is best. Cheap and inexpensive vodka brands work just as well in this case. It's best to avoid flavored or infused vodkas, as the flavors may interfere with your final pie result.

How to Make a Vodka Pie Crust

Here is a simple recipe to create your perfect vodka pie crust:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup vodka, cold
  • 1/4 cup ice-cold water

Instructions:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter and using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Gradually add the vodka and ice-cold water, stirring gently until the dough begins to come together. It may seem a little sticky, but that's what you want.
  4. Divide the dough in half, and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
  5. When ready to use, remove the dough from the refrigerator, and roll it out on a lightly floured surface to your desired thickness. Use the dough as needed for your pie recipe.

Variations and Tips

  • You can easily make this pie crust recipe vegan by using a plant-based butter substitute instead of regular butter.
  • If you're not fond of vodka, you can substitute it with another high-proof, flavorless alcohol, like gin or white rum.
  • Resting the dough in the refrigerator is crucial, as it allows the flour to fully absorb the liquid and the butter to solidify again for that flaky texture.

Why Use Vodka In Pie Crust Example:

Now that you know how to create the perfect vodka pie crust, try this delicious Apple Pie recipe:

Ingredients:

  • 1 batch of Vodka Pie Crust
  • 6 cups thinly sliced and peeled apples (about 5-6 medium apples)
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten, for egg wash
  • 1 tablespoon granulated sugar, for sprinkling on top of the pie

Instructions:

Includes from step 1 to 10.

Now you understand the benefits of using vodka in pie crust, and with our easy-to-follow instructions, your pies will become the talk of the town! We hope you enjoy trying out this technique and creating the ultimate tender and flaky pie crust. Be sure to check out our other guides on Vodka Doctors for more tasty vodka-based recipes and tips, and don't forget to share this article with your friends!

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Ferdynand Scheuerman

Ferdynand is Vodka importer, exporter and specialist with over 30 years of experience in the Vodka industry. He knows the subtle in's & out's of Vodka. Spending most of his time discovering new brands, new blends and new cocktails.

About Ferdynand Scheuerman

Ferdynand is Vodka importer, exporter and specialist with over 30 years of experience in the Vodka industry. He knows the subtle in's & out's of Vodka. Spending most of his time discovering new brands, new blends and new cocktails.

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