It’s been busy days here around Constitution Lane, but I realized I need to tell you about the second part of my buttermilk pie baking experiment!
I’m always on the hunt for a good pie crust recipe — and nothing but homemade will do. If you’ve ever read the label on those ready-made, refrigerated crusts at the grocery, you’d probably join me in that. Handmade pie crust does require more labor and time, but not as much as you think. Plus, the finished product isn’t even comparable to crust in a box, and making it by hand lets you work out some aggression and build some arm strength. Always a positive.
I confess that pie isn’t really my go-to dessert — I’m much more of a cake (and frosting!) girl — but I bake a few at Thanksgiving and call on the same pie crust recipes when I make quiche to use up fresh vegetables. I’ve encountered a lot of different pie crust recipes in my time, with all manner of butter-shortening combinations. I find vegetable shortening to be kind of icky in its slick, opaque greasiness, and I just don’t feel right about using it in my food. But pie crust experts will tell you it’s a necessity for proper crust flakiness. Okay, okay. In my last few pie bakings, I’ve used shortening but always very sparingly. I reduce it to a tablespoon or two and make up the rest with butter. I know, I’m so rebellious.
The recipe I used last Thanksgiving was the best yet, and I was prepared to let that be the end all, be all. Until I read about the vodka pie crust.
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