Pie Crust With Vodka America S Test Kitchen

Place pie on a rack or stovetop and drizzle on the caramel topping. Ingredients 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 butterscotch caramel lollipops 12 tbsp butter cup sugar.

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Keep this in the refrigerator until right before you need to use it this is very important.

Pie crust with vodka america s test kitchen. Let set at least 1 hour preferably longer or you ll have a lava flow when you slice it. This is my adaptation of cooks illustrated america s test kitchen s pie crust originally published in cook s illustrated s november 2007 issue. Place the bowl or measuring cup on a scale if using and tare the scale.

This needs to be made in a food processor. 2 1 2 cups all purpose flour plus more for dusting counter 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons cold unsalted butter cut into 1 4 inch pieces 1 4 cup cold vegetable shortening cut into 4 pieces 1 4 cup cold vodka 1 4 cup cold water. Place a fine mesh strainer over a bowl or liquid measuring cup.

Vodka pie crust america s test kitchen recipe amended makes 1 crust. Then we re going to follow it up with a pie crust from america s test kitchen which uses a food processor and a special ingredient vodka actually. And then third we re gonna try one from milk street and this one s a new publication out of boston christopher kimball moved from america s test kitchen and started his own project.

My version is slightly different in that i prefer to use lard instead of vegetable shortening because of flavor and trans fats. Fill up a large glass with ice and water. Ingredients 2 cups unbleached all purpose flour 12 1 2 ounces 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons cold unsalted butter 1 1 2 sticks cut into 1 4 inch slices cup chilled solid vegetable shortening cut into 4 pieces cup vodka cold cup cold water.

3 4 cup 1 2 cup all purpose flour divided.

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