Pie crust for pot pie

[texherp]

I sub half the water with vodka which is supposed to reduce the amount of gluten that forms when you mix it all together. Seems to work pretty well. I also will use a little lard in place of Crisco which adds a little more flavor to the crust (it's good even for sweet pies).

[jennyema]

Originally Posted by texherp

I sub half the water with vodka which is supposed to reduce the amount of gluten that forms when you mix it all together. Seems to work pretty well. I also will use a little lard in place of Crisco which adds a little more flavor to the crust (it's good even for sweet pies).

Acid inhbits gluten formation so I generally add a T of white vinegar to my ice water.

My pie came out great, by the way. My slapdash crust was tender and tasty and the filling was also tasty. I always use a lot if soupy sauce and try to hold off eating it until the next day so the sauce is absorbed.

[tinlizzie]

Originally Posted by Bolas De Fraile

I forgot to mention for snake and pigmy pie I use a simple suet crust.

This will be good for a laugh all day.

[bakechef]

Originally Posted by jennyema

Acid inhbits gluten formation so I generally add a T of white vinegar to my ice water.

My pie came out great, by the way. My slapdash crust was tender and tasty and the filling was also tasty. I always use a lot if soupy sauce and try to hold off eating it until the next day so the sauce is absorbed.

I used a recipe for crust with egg yolk and vinegar mixed into the ice water for my thanksgiving pies. The vinegar allowed me to add a bit more liquid without making the crust tough, it was really easy to work with and came out really tender and flakey! I'll definitely use this recipe again.

I've done the vodka thing too, and it was good.