This recipe is from Cook's Illustrated and I had my doubts when I first saw that it used Vodka. It does however produce a wonderfully flaky crust and because the alcohol adds moistness without aiding in gluten formation. I still prefer a traditional pate br…
What you'll need
Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (do not substitute – critical to recipe)
1/4 cup cold water
The method
Directions
01
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
02
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Fool Proof Pie Dough
Prep
Cook
Yield
This recipe is from Cook's Illustrated and I had my doubts when I first saw that it used Vodka. It does however produce a wonderfully flaky crust and because the alcohol adds moistness without aiding in gluten formation. I still prefer a traditional pate br…
Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (do not substitute – critical to recipe)
1/4 cup cold water
Cook Like James · The method
Directions
1
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Cook Like James
Fool Proof Pie Dough
Prep
Cook
Yield
This recipe is from Cook's Illustrated and I had my doubts when I first saw that it used Vodka. It does however produce a wonderfully flaky crust and because the alcohol adds moistness without aiding in gluten formation. I still prefer a traditional pate br…
Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (do not substitute – critical to recipe)
1/4 cup cold water
Directions
1
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
