Could you use other liquors than vodka in pie dough?
Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using rum or whiskey in place of vodka, in hopes of getting a flavored crust, for perhaps a pecan or banana cream pie? If so did it work out for you?
Best Answer
Yes. We use apple jack in apple pie crust, which is a hard liquor with a sweet apple flavor. (As I recall, we took this idea from Alton Brown in an Apple Pie episode.) The apple jack provides the same benefit for flaky crust, and more apple flavor.
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What can you substitute for vodka in pie crust?
Replacing Vodka in this Pie Crust Recipe The answer is vinegar! It will evaporate the same way that vodka does in this recipe. If you do that, I would use a high quality vinegar to ensure you don't taste any in your pie. (Note: You will taste it in the dough before baking, don't panic.)Can you use any alcohol in pie crust?
Surprisingly, the vast majority of our tasters could not distinguish among the different flavors of booze; all of the crusts had a clean taste and flaky texture. So if vodka is not your tipple of choice, go ahead and substitute any 80 proof spirit.Can I use gin instead of vodka in pie crust?
Since vodka contains 40% alcohol, it can hydrate the dough without making it tough. Other spirits also work like whiskey for a chocolate pie or gin for a blueberry pie.What is the purpose of vodka in pie crust?
"The use of vodka enables the addition of more liquid in a form that does not develop gluten, which otherwise would make the pie crust tougher," says Guy Crosby, certified Food Scientist, former science editor at America's Test Kitchen, and author of "The Science of Good Cooking" and "Cook's Science." "The alcohol in ...How to Make Delicious Pie Crust | Pie Recipe | Allrecipes.com
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Answer 2
Judging by the recipe posted on Serious Eats, there are about 2 tablespoons of vodka per crust. Substituting two tablespoons of rum or other liquor may be enough to lend a minimum of fragrance, but I would not expect a strong flavor. I am not sure it would be perceptible in the over all flavor balance of the complete pie with its filling. You would need to use an extract (which is much stronger) to get a robust result.
On the other hand, if you are substituting for convenience because you don't have vodka conveniently available, as long as the proof or alcohol percentage is compatible to vodka, the chemistry will be the same.
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