Monday, October 04, 2010
We watch cooking shows at our house. Recently, on PBS, we caught one in which there was a recipe for a blueberry pie put forth. Folks who do America's Test Kitchen, new one called Cook's Country. We didn't have any blueberries on hand, but we did have cherries, which I like more anyhow, so we gave it a try.
Pretty much it was just like the normal recipe for such things, with two exceptions: The filling had added to it a grated apple, whose pectin allowed it to set up better.
And the dough had half the water replaced with vodka.
The notion here was that this would allow the dough to stay wet enough to be rolled out without cracking and having to be overworked, but that the alcohol in the vodka would evaporate during cooking, leaving no hint of it behind, and making for a more tender and flaky crust.
Overworking one's pie dough makes it tough, as I am sure all you pie makers know.
The image is of the last piece, and given that we made it yesterday, that should tell you that it worked pretty well.