Comments on: secret ingredient pie crust

By: Paula

Paula — Sat, 02 Nov 2013 03:21:23 +0000

Lisa, neat idea but I’m not sure that I’m that patient. As it is, don’t tell anyone but I add all the liquid in the kitchen aid and hope for the best that i’m not overworking the dough by just letting it go around a few times. Pie dough is one of my *least* favorite things to make so I try to make it as painless as possible.

By: lisa k

lisa k — Fri, 01 Nov 2013 18:16:22 +0000

Alton Brown uses a squirt bottle to mist the liquid over the flour mix. I started to do that with the vodka water mix. It distributes the liquid more effectively and thus less working the dough trying to distribute that clump where the liquid hit. hope that makes sense.

By: Paula

Paula — Mon, 06 Aug 2012 08:31:25 +0000

Nope… I always use half crisco and half butter just because I hear that each plays a role in the chemistry of the dough. I think the original recipe calls for twice as much butter but I simply could not bear to introduce that much saturated fat into my arteries at one time.

By: Marie-Eve

Marie-Eve — Mon, 06 Aug 2012 02:05:02 +0000

Did you ever make it with all butter instead of crisco? Can’t wait to try this vodka trick!

By: Ginny

Ginny — Thu, 25 Aug 2011 21:18:39 +0000

They made empandas on their show yesterday and put tequila in the dough mixture since it was a Mexican dish. I love that magazine and show!