Alcohol in your pie dough?

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Alcohol in your pie dough?

Postby Jenise » Tue Nov 27, 2012 9:33 pm

A local cooking show in Spokane had some chef taking calls about holiday meals the other day, and someone asked about putting alcohol in pie crust. He said yes that works, like two tablespoons of vodka per a one pie recipe will make a crisper crust because the alcohol evaporates more quickly than water. No taste is left behind, he claimed.

All news to me. Anyone ever try this?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
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Re: Alcohol in your pie dough?

Postby Jeff Grossman/NYC » Tue Nov 27, 2012 11:54 pm

Jeff Grossman/NYC
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Re: Alcohol in your pie dough?

Postby Jenise » Wed Nov 28, 2012 1:41 pm

I somehow missed that topic! I'm intrigued, will try as soon as soon as I have an oven again--my enough pie crusts this t-day suggest I need som help!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
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