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    You are in: Home / Community Forums / Breads & Baking / pie crust
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    pie crust

    adopt a greyhound
    Fri Dec 07, 2012 9:52 am
    Food.com Groupie
    Yesterday we were talking about pie crust and a friend said she had heard about a crust that was made with 7up and bourbon.
    I have searched both here and other sites but no luck.
    Anyone have a recipe to share?
    Donna M.
    Fri Dec 07, 2012 11:07 am
    Forum Host
    Maybe you could develop your own recipe. Just replace the water in your usual recipe with the 7-up and bourbon. I'd say probably less bourbon than 7-up because it could overwhelm the flavor. I recently saw a tv chef make pie crust with orange juice instead of water and I want to try that next time. Just go for it!!
    adopt a greyhound
    Fri Dec 07, 2012 11:21 am
    Food.com Groupie
    Thanks for the encouragement. I will try it soon.
    Dee514
    Fri Dec 07, 2012 11:34 am
    Forum Host
    The "Bourbon/7up" pie crust recipe is actually a combination of two recipes. Some 45+ years ago, someone "discovered" that if you used ice cold 7up in place of the water in your pie crust, it made the crust flakier. icon_confused.gif
    Then there is the vodka (or any alcohol you have on hand or prefer) pie crust recipe....which is basically an old "cider vinegar" pie crust recipe, which has been "modernized" by substituting vodka (or liquor of choice) for the white or cider vinegar originally used.

    This recipe is similar to one that was in Cook's Illustrated magazine some years ago.

    Makes enough dough for one (9-inch) double crust pie or two single shells.

    2 1/2 cups (12.5 oz) unbleached all-purpose flour
    1 teaspoon table salt
    2 Tbs sugar
    12 Tbs (6 oz) cold unsalted butter, cut into 1/4-inch slices
    1/2 cup chilled vegetable shortening, cut into 4 pieces |(don't use the reformulated Crisco - it doesn't work well)
    1/4 cup ice cold vodka (chill it overnight in the freezer)
    1/4 cup ice cold 7up soda (or ice water)

    In food processor, pulse 1 1/2 cups flour, salt, and sugar until just combined.
    Add butter and shortening and pulse until it just starts to come together in uneven clumps, (dough will resemble cheese curds).
    Using a rubber spatula, scrape the bowl and redistribute dough evenly around processor blade.
    Add remaining flour and pulse until the mass of dough has been broken up.
    Place dough in a medium bowl.
    Combine vodka and 7up, sprinkle over the mixture.
    Using a rubber spatula, fold in the liquids until dough is slightly tacky and holds together.
    Divide dough into two even balls, flatten each into a 4-inch disk.
    Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
    duonyte
    Fri Dec 07, 2012 12:08 pm
    Forum Host
    I remember seeing the vodka recipe in CI, and have meant to try it, but never heard about the 7Up twist to it. Thanks, Dee - very interesting.
    adopt a greyhound
    Fri Dec 07, 2012 12:39 pm
    Food.com Groupie
    Thanks Dee, will try it soon.
    Wheres_the_Beef?
    Fri Dec 07, 2012 6:48 pm
    Food.com Groupie
    J. Kenji López-Alt, developer of vodka pie crust for Cook's Illustrated, has
    developed a new food processor pie crust recipe and technique that makes perfect pie dough every time, without the vodka.

    Explanation and science behind the new recipe
    http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html

    Slideshow illustrating how to make the new pie crust recipe
    http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe-slideshow.html

    Link to new pie crust recipe
    http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html

    Easy (Food Processor) Pie Dough

    Makes a double crust pie

    Ingredients

    12.5 ounces all-purpose flour (2 1/2 cups)
    2 tablespoons sugar
    1 teaspoon kosher salt
    2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
    6 tablespoons cold water

    Procedures

    1. Combine 2/3-rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

    2. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.


    Last edited by Wheres_the_Beef? on Sat Dec 08, 2012 1:31 pm, edited 1 time in total
    adopt a greyhound
    Sat Dec 08, 2012 7:50 am
    Food.com Groupie
    Thank you, great information.
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