Foolproof Pie Dough

This is a recipe that I have been using for a long time.  My crusts are not very pretty ( I am still working on that) but the taste is amazing.  Yes, you read it correctly that there is vodka in the recipe.  I promise you won't taste the alcohol as it burns off first so you are left with a flakey crust. This recipe makes two crusts but you can easily 1/2 this recipe to make one crust if needed. 

Ingredients:

• 2 1/2 cups All Purpose Flour
• 1 tsp salt
• 2 Tbsp Sugar
• 12 Tbsp Cold butter, but into 1/4-inch pieces
• 1/2 cut butter shortening, (Crisco) cut into 4 pieces
• 1/4 cup Cold Vodka
• 1/4 cup Cold Water

Directions:

1. Process flour, salt, and sugar in a food processor until combined, about 2 one-second pulses.  Add butter and shortening and process until dough just starts to collect in uneven clumps, about 12 - 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour)
2. Scrape the bowl rubber spatula and redistribute dough evenly around the processor blade.  Pulse until evenly distributed around the bowl and the mass of dough has been broken up. 4-6 quick pulses.
3. Empty mixture into bowl.  Combine vodka and water.  Sprinkled liquid over the mixture.  With a rubber spatula or wooden spoon, use folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
4. Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well. 

Key Lime Pie

My husband Tim and I were in Florida and our mission was to find the best Key Lime Pie.  I bet we tried at least 8 different ones.  So paying up to $8.00 for a piece I decided to create my own and make the best.  I tried a few but I believe this one really hits it out of the park.  Hope you enjoy it also.

Crust:

• 1-1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir with a fork.  Using your fingers and the bottom of a measuring cup or glass, press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie pan. The crust should be about 1/4 inch thick. (Hint: do the sides first.)

Filling:

• 1 can 14oz sweetened condensed milk
• 3 egg yolks
• 1/2 cup fresh key lime juice
• 1/4 cup sour cream
• zest from a key lime (if available)*

Combine milk, egg yolks, lime juice, and sour cream.  Blend until smooth. Pour filling into pie crust and bake at 350º for 20 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

*If I can get a hold of key limes I like to add a little zest to the pie and then squeeze some fresh key lime juice in there also. 

Strawberry pie

Ingredients:

• 1 9" Frozen Pie Crust, Baked
• 1 cup Sugar
• 1 1/2 cup Water
• 1/4 cup Cornstarch
• 1 lb Strawberries, sliced
• 1 3 oz package Strawberry Jello
• 1/4 cup Strawberry jam

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• Instructions:

1. Bake pie crust according to package directions, remove from oven and let cool.
2. Meanwhile in a large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps
3. Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello and jam until completely dissolved, let cool to room temperature.
4. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust.
5. Place in refrigerator to set for about 2-3 hours. Add cool whip or Redi-Whip

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Foolproof Pie Dough

The first time I saw this pie crust recipe I thought what is she talking about but then I saw the same recipe from America's Test Kitchen and they talked about how the alcohol burns off first and leaves the water behind to make a flaky crust and I thought that makes total sense. 

2 1/2 cups all-purpose flour
1 tsp salt
2 Tablespoons sugar
12 Tablespoons COLD butter, cut into 1/4-inch pieces
1/2 cup vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in a 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 12 to 15 seconds (dough will resemble cottage cheese curds and there should be no coated flour.)

Scrape the bowl with a rubber spatula and redistribute dough evenly around the processor blade.  Add the remaining 1 cup flour and pulse until evenly distributed around the bowl and the mass of dough has been broke up, 4 to 6 quick pulses.

Empty mixture into bowl.  Combine vodka and water.  Sprinkle liquid over mixture.  With a rubber spatula or wooden spoon, use folding motion to mix pressing down on the dough until the dough is slightly tacky and sticks together.

Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well.

Carol Menkens Caramel Peach Pie

2 favorite pie crusts
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon


Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.


Arrange peach slices in pastry lined pie plate.  In small bowl combine brown sugar,  1/3 cup flour, butter and corn syrup.  Cook and stir over low heat until sugar dissolves.  Pour over peaches. 
Cut slits in second pastry circle.  Place on filling , trim 1/2 inch beyond edge of pie plate.  Fold top crust under bottom crust.  Seal and flute edge.  Brush top with milk.

In small bowl, stir together granulated sugar and cinnamon.  Sprinkle over pie.  Cover edges of pie with foil.  Bake for 25 minutes.  Remove foil.  Bake 25-30 more minutes  or until golden brown and filling is bubbly.