Foolproof Pie Dough

Page: www.cooksillustrated.com/recipes/detail.asp?docid=11482

Cuisine: North American | Course Type: Quick Breads/Muffins

(1 review)

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Recipe Reviews

This pie dough is different in technique and that half the water is replaced by vodka. The dough is wetter and easier to roll out.The vodka vaporizes in the oven and using less water makes the dough more tender. Great recipe, I use it for all my pies and tarts.

(edited 7th February 2010) (0) comment (0) useful  

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