Tuesday, November 12, 2013

Vodka Pie Dough by Hand Video

Want to make vodka pie dough, but don't have a food processor?  No problem.  Here is how to do it by hand with a pastry blender. If you have a processor, try this video instead.

YouTube Link: Pie Dough by Hand with Vodka
More Videos: Helen's Kitchen Channel

Pie Dough Recipe
For one 9-inch Double-Crust Pie( or two 11- inch tarts)
Works for both sweet and savory dishes

When buying a pastry blender, look for a sturdy one with flat choppers.  Ones with wires don't work well.

Cold unsalted butter, cut into small cubes -- 10 oz / 284 grams / 2.5 sticks
Unbleached all-purpose flour -- 12.5 oz / 354 grams / 2.5 cups
Salt -- 5.7 grams / 2 tsp Diamond Crystal Kosher or 1 tsp table salt
Granulated Sugar -- 0.9 oz / 25 grams / 2 Tbsp
Ice cold water -- 2.1 oz / 60 grams / 1/4 cup
Chilled Vodka -- 1.9 oz / 54 grams / 1/4 cup (Put it in the freezer to chill for about an hour -- it won’t freeze. Just make sure to keep it covered, so the alcohol doesn't evaporate.)
  1. Chill the butter in the fridge at least for 15 minutes after slicing.
  2. In a large bowl, mix flour, salt, and sugar.  Add butter and chop with a pastry blender until the size of peas. 
  3. Sprinkle vodka and water over mixture. Mix with a large spoon until no more loose liquid remains.
  4. Dump onto a work surface, shape into a 9 x 12 rectangle and smear with the back of your hand by pushing each handful of dough forward about 6 inches.  Rearrange into a rectangle and repeat the smearing procedure.  
  5. Divide the dough into two piles and squeeze each pile into a disk.  Wrap tightly in plastic. 
  6. Refrigerate overnight or up to 4 days. The dough can also be frozen for several months (wrapped tightly in plastic and placed in a freezer bag).
This recipe is an adaptation of Kenji Alt's recipe.  You can find more of Kenji's great writing at SeriousEats Food Lab

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