COOKS ILLUSTRATED RECIPES RECIPES

FOOLPROOF PIE DOUGH RECIPE - NYT COOKING

Foolproof Pie Dough Recipe - NYT Cooking image

Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Provided by The New York Times

Total Time 10 minutes

Yield 2 pie crusts

Number Of Ingredients 7

Ingredients

2 1/2 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
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Steps:

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Nutrition Facts : @context http//schema.org, Calories 909, UnsaturatedFatContent 28 grams, CarbohydrateContent 74 grams, FatContent 61 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 28 grams, SodiumContent 446 milligrams, SugarContent 7 grams, TransFatContent 5 grams

FOOLPROOF PIE DOUGH RECIPE - NYT COOKING

Foolproof Pie Dough Recipe - NYT Cooking image

Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Provided by The New York Times

Total Time 10 minutes

Yield 2 pie crusts

Number Of Ingredients 7

Ingredients

2 1/2 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
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Steps:

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

More about "cooks illustrated recipes recipes"

FOOLPROOF PIE DOUGH RECIPE - NYT COOKING

Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 909 per serving

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

See details

RECIPES THAT WORK | RECIPES FEATURED ON TV | COOK'S COUNTRY

Get tried-and-true recipes from our magazine and TV show. Crafted by test cooks with the home cook in mind - discover everything from comforting country dishes to classic American favorites.
From cookscountry.com

See details

OUR BEST RECIPES | TRIED & TRUE | COOK'S ILLUSTRATED

Our magazine editors and test cooks explain exactly how and why our recipes work. We are the authority on food and cooking, with science to back it all up.
From cooksillustrated.com

See details

THE BEST FOOD PROCESSORS | COOK'S ILLUSTRATED

Jun 22, 2020 · The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for home cooks at every skill level
From cooksillustrated.com

See details

LIVEINTERNET @ ?????????? ? ????????, ????? ? ?????

We would like to show you a description here but the site won’t allow us.
From liveinternet.ru

See details

RECIPES THAT WORK | RECIPES FEATURED ON TV | COOK'S COUNTRY

See details

OUR BEST RECIPES | TRIED & TRUE | COOK'S ILLUSTRATED

Our magazine editors and test cooks explain exactly how and why our recipes work. We are the authority on food and cooking, with science to back it all up.
From cooksillustrated.com

See details

THE BEST FOOD PROCESSORS | COOK'S ILLUSTRATED

See details

LIVEINTERNET @ ?????????? ? ????????, ????? ? ?????

We would like to show you a description here but the site won’t allow us.
From liveinternet.ru

See details

RECIPES THAT WORK | RECIPES FEATURED ON TV | COOK'S COUNTRY

See details

OUR BEST RECIPES | TRIED & TRUE | COOK'S ILLUSTRATED

Our magazine editors and test cooks explain exactly how and why our recipes work. We are the authority on food and cooking, with science to back it all up.
From cooksillustrated.com

See details