ravenously

food.

Vodka pie crust

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I want to try this recipe from Cook’s Illustrated that I read about here. Instead of water, you use vodka, because gluten can’t form in ethanol–so your crust remains tender, and the alcohol mostly burns off during baking.

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Written by orata

October 18, 2007 at 9:41 am

Posted in recipes

Tagged with ,

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