This Vodka Pie Crust recipe has been around for a few years now. It was first developed by a team of cooks at America's Test Kitchen and subsequently published in a 2007 issue of Cook's Illustrated. Since then, the recipe has been tested, reviewed, adapted, and reprinted on blogs across the Worldwide Web.
For six year, I remained skeptical. Like many bakers, I have my own favorite pie crust recipes, including one with my own "secret ingredient" so why waste good vodka?
I'll tell you why: because one of my fellow crime-writing cooks here at Mystery Lovers' Kitchen, Wendy Lyn Watson (aka Annie Knox), raved about it, and that was good enough for me. I printed out the recipe with plans to try it. Still more months went by and finally, on a day I craved an apple pie, I baked it up and was mighty impressed with the results.
Wendy first shared the recipe, so I checked in with her. She gave me the green light to share it with all of you.
Vodka Pie Crust
(which is neither shaken nor stirred)
Adapted (with geek speak) and photographed by Cleo Coyle with thanks for the share from Wendy Lyn Watson via the original source of America's Test Kitchen (PBS) and Cook's Illustrated magazine
See the original recipe reprinted here
in The New York Times
Yield: enough to make two 9-inch pie crusts
(one double-crust pie or two single-crust pies)
Divide your dough into two even balls and flatten each into a disk. Wrap each dough disk in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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