Viewing post #1125308 by Andi
|Here is the recipe I saved for pie crust with vodka - the secret ingredient. I haven't tried it, yet, but I think it is interesting. As a chemical engineer, I like knowing the chemistry behind the cooking.
In short, the flakiness of pie crust is due to the water evaporating. You want the moisture to mostly evaporate during cooking. If you have too much water, the crust will be heavy. Also, you don't want to "work" the dough much. Working flour and water activates the four gluten which toughens the dough. (you want to work the gluten in bread, not in crust). That is why you use ice cold water. It is less likely to activate the gluten.
Vodka evaporates at a lower temperature than water, so it will evaporate more quickly and theoretically make a lighter crust.
All the same recipe, the first one has the best pictures.
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