Clear Liquor Is The Trick To Perfectly Flaky Pie Crust
There's the art of pie-making, and then there's the art of pie crust-making. And let's be clear here — they are different! You could have the world's most delicious pie recipe, but if you don't know how to master the crust, it could lead to a disastrous result overall. How embarrassing would that be, knowing your pie filling is perfect and delicious only for it to be overshadowed by the dull, chunky, and breaking pie crust?
According to the American Pie Council, the dish was first introduced by the early Romans and Greeks, with the first official recording of a pie recipe featuring goat cheese and honey. At first, pies were focused on meat as more of a meal-type food offering, until the use of sweeter fruit fillings became more commonplace starting in the 1500s.
Because of its many centuries as a beloved culinary treat, there's been ample time to experiment and figure out the best method when it comes to making pies. Whether you're attempting the perfect apple pie recipe, making a lattice-topped cherry pie, or maybe even just trying to ace your pie crust, there's one secret ingredient that will ensure it comes out flawless every single time. And surprisingly, it isn't found in your kitchen pantry, but in your liquor cabinet.
A little vodka (or gin) goes a long way
Believe it or not, adding a little bit of vodka to your pie crust will solve any and all of your pie crust-making problems. Pie dough gets its structure from gluten, which is produced when the dough is mixed with water. This is part of the process when making and rolling out your pie dough. But too much water can result in a surplus of gluten, making the pie dough tougher and harder to roll out. According to Cook's Illustrated, 80-proof vodka consists of 60% water and 40% ethanol. Adding 1/4 cup of vodka helps keep the dough moist and makes rolling out the pie dough easier, as the ethanol blocks the creation of gluten. The small amount of vodka also gets completely vaporized in the oven.
According to Bon Appétit, you can also add a dash of Spanish gin instead of vodka. Chef James Martin uses some Nordés Spanish gin as his clear alcohol of choice to bake a tender and flaky pie crust. He only calls for 4 teaspoons of gin, so it's uncertain whether your dough will truly be easier to roll out. While vodka is neutral and completely cooks out while baking, leaving no trace of alcoholic taste, you might be wondering if the same is true with gin. Both Bon Appétit and Cook's Illustrated (which even tried this method with rum) claim that the crust's flavor isn't altered by the addition of booze.