A way to make pie crust that is a bit more forgiving and is tender & flaky every time

Hey friends!

I just posted a new video on my Youtube channel and thought I'd share :) I did a lot of research and combined a few methods that help reduce gluten activation when you're making pie crust and it turned out to die for... this is hands down the best pie crust I have ever had, ever.

Note: I do use the food processor BUT if you wanted to make it by hand, you can do it, I would use a potato masher or a fork to make the butter flour paste.

How does the process, " reduce gluten activation" please?

I'm probably not going to change my mixing practices but the addition of vodka to the process is very interesting... I suspect it reduces the chances of overwatering the dough during mixing. I might try that if I ever have vodka on hand.  I do use rum in other recipes and maybe that would work with certain sweet pies.

Very nice video Bethany!  I must admit though, I thought the vodka and ice were for you, not the pie!   I've never heard of that before...

John C Daley wrote:How does the process, " reduce gluten activation" please?

In a way, it's like the work-hardening of metal. The more you work the dough, the more it activates the gluten, the tougher it makes the final product.

Nicely done, Bethany! I sometimes use vodka, sometimes vinegar, depending on what I have on hand. This also brings another thought to mind, for my inability to use conventional wheat. Since we're trying to limit the gluten activity, anyway, I'll bet the organic, sprouted wheat would work just fine, for pie crusts. I may play with the idea, this fall, and see how the many different flours will work up into a crust. I really miss a good pie!

John C Daley wrote:How does the process, " reduce gluten activation" please?

Basically - when you're making a pie crust, you need to be careful to not activate the gluten in the flour because that makes the crust tough. Gluten in wheat flour is activated once you get it wet with water, and then the more you "work" the dough the more the gluten develops which is great when you're making bread but not so good in pie crust.

Traditional pie crust is made by cutting butter or fat into flour & salt, and then adding water until it makes a dough, then working it just a bit until it becomes cohesive, rolling it out, and then making your pie. It's very easy to overwork the dough, and make the crust too tough.

By making a paste with butter and half the flour, you're basically coating each of those particles with butter which prevents them from getting wet.

And then the liquids used are half and half water and vodka - the vodka will add liquid and make the dough a dough, but it also doesn't activate the gluten because it's alcohol, not water.

So, with the two methods combined, it makes for a super tender crust that still is nice and flaky.

Casie Becker wrote:I'm probably not going to change my mixing practices but the addition of vodka to the process is very interesting... I suspect it reduces the chances of overwatering the dough during mixing. I might try that if I ever have vodka on hand.  I do use rum in other recipes and maybe that would work with certain sweet pies.

Yep it helps reduce the "glutening" - I know vinegar works similarly but I only like vinegar in savory pie crusts. You just made me think though, I have a lovely spiced rum on my shelf, I bet it would be a nice addition to a fruit pie.

Carla Burke wrote:Nicely done, Bethany! I sometimes use vodka, sometimes vinegar, depending on what I have on hand. This also brings another thought to mind, for my inability to use conventional wheat. Since we're trying to limit the gluten activity, anyway, I'll bet the organic, sprouted wheat would work just fine, for pie crusts. I may play with the idea, this fall, and see how the many different flours will work up into a crust. I really miss a good pie!

That's worth a try! It's a fine line, because gluten does give it a little structure but it's just so easy to get too much. I bet a sprouted wheat would make a great crust, maybe a bit heavy if it's unsieved, but it would be well worth it.

Bethany Dutch wrote:

Casie Becker wrote:I'm probably not going to change my mixing practices but the addition of vodka to the process is very interesting... I suspect it reduces the chances of overwatering the dough during mixing. I might try that if I ever have vodka on hand.  I do use rum in other recipes and maybe that would work with certain sweet pies.

Yep it helps reduce the "glutening" - I know vinegar works similarly but I only like vinegar in savory pie crusts. You just made me think though, I have a lovely spiced rum on my shelf, I bet it would be a nice addition to a fruit pie.

Oh, my! I'll bet it would be an incredible flavor addition, especially for holiday pies, like sweet potato, pecan, or peach...