The famous Cooks Illustrated "Foolproof Pie Dough"

[Jeff Grossman/NYC]

A topic that came up in tonight's chat... here is a link that discusses it thoroughly: http://honestcooking.com/2011/08/25/the-secret-to-the-perfect-pie-dough/

[Howie Hart]

Thanks Jeff.
BTW - Here is the mince meat recipe we were discussing, originally from an ad for Grant's 8 Scotch:
http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=20030

[Redwinger]

If I add vodka to my pâté brisée, will it still be pâté brisée?
'Winger

[Jeff Grossman/NYC]

Thanks Jeff.
BTW - Here is the mince meat recipe we were discussing, originally from an ad for Grant's 8 Scotch:
http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=20030

Thanks, Howie. A little research suggests the name comes from a pie shop in London: http://www.squaremeal.co.uk/restaurants/london/view/81023/The_Perseverance