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My grandma's pie crust was a rock for 20 years until she switched to vodka in the dough
I bake with her every Sunday and for two decades her crusts came out tough and gray, even though she kept the butter ice cold like her own mom taught her. Last month she swapped half the water for frozen vodka and the same recipe turned flaky and golden in one try, so now she keeps a mini bottle in the freezer next to the Crisco. Has anyone else noticed the alcohol thing actually works, or did we just get lucky with the batch?
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charles_kelly431d ago
Vodka works because alcohol doesn't form gluten like water does.
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