Remove one of the dough disks from the refrigerator and roll out on generously floured work surface to 12-inch circle, about ⅛ inch thick. Place a foil-covered baking sheet on the lower rack while the oven preheats. When ready to bake, adjust oven rack to lowest position and preheat oven to 425 degrees.Wrap individually in plastic wrap and refrigerate for at least one hour or up to 2 days. Divide dough and flatten into two 4-inch disks.Add water and gin and pulse until well combined, about 4 more quick pulses. Add remaining 1 cup flour and pulse until mixture comes together.Using a rubber spatula, scrape down sides and bottom of bowl to redistribute dough around dough blade.Add butter and lard and pulse process until dough just starts to form, about 10 seconds ( A note from Cook's Illustrated: dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).Give it a couple short pulses or until flour and sugar is combined. In the bowl of your food processor fitted with the dough blade, combine 1½ cups flour, salt, and sugar together.Combine the whole wheat and all purpose flours.The Cast: Blueberry Pie with Basil Whipped CreamĬreamy, herbaceous basil infused whipped cream I love the flavor combination of blueberries and basil, so I infused cream with a few basil sprigs and whipped it for a perfect creamy complement to the pie. Those berries, tossed with a little sugar and cinnamon, are perfect for pies.Īnd just a quick reminder about pies for you non-professional bakers (another one of my camps) out there: They’re small, tart, juicy, and full of nutrients my body loves. In late summer, I always buy quarts of Maine blueberries, usually from roadside vendors off of Route 1. If you’ve followed my blog for a while, you know I often have berries at the center of my summer recipes. The recipe is easy and the finished crust is remarkably flaky. Magic happens when you add booze to a pie crust. Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Eighty proof vodka is 60 percent water and 40 percent alcohol. Our Foolproof Pie Crust recipe uses equal parts water and 80 proof vodka, yielding dough that is easy to roll out and bakes up flaky and tender. Here’s what he had to say about how and why alcohol works: I consulted the interwebs and found a recipe (and a written explanation) in Cooks Illustrated, which is no surprise since Christopher Kimball was the host of the show and editor-in-chief of the magazine at the time. I first learned about subbing booze for water in a pie crust recipe on an America’s Test Kitchen podcast. Gin crust, you ask? Why Use Alcohol in a Pie Crust? My personal favorite was a Maine Blueberry Pie with Gin Crust and Basil Whipped Cream. Maybe it’s best to celebrate the books we did read, the time we spent (and naps we took) outside, and the delicious food we ate this season. Or maybe you didn’t try all the recipes you clipped that involved either a grill or summer produce (or both). The one where you feel a little sad that you didn’t get through as many summer reading books as you anticipated or take as many outdoor naps as you had hoped. Where did the summer go?! Some of you are probably throwing up praise hands because your kiddos have started back to school or have headed back to college.
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