I saw some gorgeous rhubarb at the market a couple of weeks ago and bought up the good looking ones. I only needed a pint or so of strawberries to have enough fruit for a pie. For this crust I used the Cook's Illustrated foolproof pie crust for the first time, which is pretty much your standard recipe except it replaces half of the water with chilled vodka. The idea is that water makes the dough gluteny, which you don't want, but more workable, which you do want. Vodka gives you the workability without the gluten, and the alcohol cooks off during baking, of course. It worked really well... rolled out like a dream and didn't stick or rip.
5 comments:
i've never heard of the vodka idea...the idea of making a real handmade crust always scared me a little. i will have to try that next time. your pie looks delicious too! and what a beautiful latticework crust on the top! it's actually woven! wow.
yes, the vodka idea is very interesting. i would also like to try that. you did a very professional job with the crust! not only is it woven, but also the edge is down nicely as well. did you use your fingers to give it the pinched look?
mmmm that looks yummy, i like rhubarb pie. it's very ambitious and well executed. i can't imagine that i would ever have that much ambition to make my own pie crust, but if i do, i will try the vodka trick. same amount of vodka as water or are the proportions different? do you have a recipe that is easy to post? no worries if it isn't b/c like i said, i probably won't do it anyway...
vodka -- wow -- I wonder how they figured that out.
and your pie does look really pretty!
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