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My grandma's pie crust trick saved my Thanksgiving after 3 disasters in a row
For years my pie crusts came out tough and shrunk down in the pan. Last year I was about to give up on baking pies entirely. Then my grandma told me to stop using ice water and start using vodka instead. She said the alcohol evaporates faster in the oven so the gluten doesn't get as activated. I tried it with her recipe and my apple pie came out flaky and tender for the first time ever. Has anyone else tried swapping liquids in their crust?
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nancyjones1mo ago
And you know what's funny, I tried that vodka trick too but I used it on my meat pie crust for a hunting camp dinner. The guys couldn't tell what was different but they ate every last slice. Now I keep a bottle of cheap vodka just for baking and nobody asks questions.
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margaretramirez1mo ago
The alcohol cooks off but leaves this amazing flaky texture. My grandma used brandy in her crusts and swore it kept the dough tender. Vodka's just the cheap version of that old trick.
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grant4781mo ago
Seriously, vodka in pie crust?
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