This is my adaptation of Cooks Illustrated/America’s Test Kitchen’s “foolproof pie dough” crust originally published in Cook’s Illustrated’s November 2007 issue. While I have their print compilation of all the 2007 recipes, J. Kenji Lopez-Alt posted it as well on Serious Eats. My version of this vodka pie crust is slightly different in that I prefer to use lard instead of vegetable shortening. It imparts a better texture, flavor, and has no trans fats. In the video, I happen to be out of both and I use some schmaltz (chicken fat) instead. This is one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust….
Bon Appétit
Flakiest Pie Crust – Bon Appetit’s Pie Crust
This is Bon Appetit’s pie crust, in fact, their “Flakiest Pie Crust”, one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust. It is super simple – only a handful of ingredients and a bowl, bench scraper, and a rolling pin. You can make this easily at home….