Project 365 Photos: #42 & #43
Hang on…just have to unbutton my jeans.
Almost too fat to post today!!!! I’ve eaten so much lemon meringue pie that I kinda don’t ever want to eat pie again. Bah…that’ll wear off in a couple of days and I’ll be right back to my old pie-o-phile self (almost didn’t put “that” word in the post…I think you know why).
I’ve got a long, sordid history with pies. My husband loves them, but I’ve been a lousy pie baker, like forever! One morning, years ago, I might have even thrown the third batch of pie dough in-a-row across our apartment so hard that it hit the living room wall where it exploded. All I heard was my hubby putting down his newspaper, and asking if everything was alright. No, it bloody wasn’t (keep in mind I have the temper that goes along with red hair)!!!
Fast forward to this weekend when I discovered a brilliant recipe for tender, tasty, fool-Jennifer-proof pie crust dough. Secret ingredient…no wonder I love it….VODKA!!!!! Apparently, too much water makes pie dough tough ’cause it promotes the formation of proteins (um…I think). But too little water makes it IMPPOSSIBLE to roll the dough out, and it ends up flying through rooms. So the answer appears to be vodka, which doesn’t allow the chemical bonds to form, and quite a bit of it evaporates in the baking process. Et voila!!!!
You’ll find the recipe on allrecipes.com here. My own personal tip…use a double-insulated metal pie pan or tart pan (which is what I used). No soggy pies.
Vodka Pie Crust