So I was surfing through channels yesterday during our snowstorm, and I came across America's Test Kitchen on PBS. Someone had written in, saying how her blueberry pie never came out right, the crust was always tough and the berries were all runny. Their solution to the perfect pie crust is to use 1/4 c water and 1/4 c vodka!! They insisted that it made the dough wet enough to work with and the alcohol evaporates during the cooking leaving a tender, flaky crust.
I don't make pie crusts, but if I could drink 1/4 cup of vodka I just might try it! What do all you bakers out there think?
Sally
I don't make pie crusts, but if I could drink 1/4 cup of vodka I just might try it! What do all you bakers out there think?
Sally