Why You Should Add Vodka To Your Pie Crust
Cooking Tips / / 6 COMMENTS

Not just for mixed drinks, vodka is a key ingredient in pie crusts.

Why you should add vodka to your pie crust via Chef Julie Harrington, RD @ChefJulie_RD

Whether you are baking for the holidays or celebrating Pi day, a flaky, tender crust is a key step in making a delicious pie.

Why add vodka?

  1. Adding vodka to the dough creates a moister dough which easier to work with. (Raise your hand if you’ve battled scraping off the sticky dough fingers before)
  2. The ethanol in the vodka stops the gluten in the flour from binding, making for a more tender and flaky crust.
Why you should add vodka to your pie crust via Chef Julie Harrington, RD @ChefJulie_RD

                                   (Image credit: Food Network)

Why it works:

According to Cook’s Illustrated, “Eighty-proof vodka is 60 percent water and 40 percent alcohol. Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery.”

By using vodka instead of water, you can add more liquid to your dough, making it easier to roll, while still limiting the gluten development that can threaten to turn your tender dough tough. As the crust bakes, most of the ethanol ends up vaporizing into the air and you’re left with a crust that’s flaky and tender with no trace of the alcohol flavor.

What’s your favorite kind of pie? Comment below!

Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com
Why You Should Add Vodka To Your Pie Crust - Chef Julie Harrington, RD #pie #baking #cookingtip #piecrust #vodka

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6 thoughts on “Why You Should Add Vodka To Your Pie Crust

  1. I am fascinated!!!! I love a good kitchen hack – esp one that involves vodka! Taco’s mom used to put vodka in the Thanksgiving turkey to make a more moist – guess vodka is a lot handier in the kitchen beyond a cocktails!

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