Using alcohol instead of water prevents gluten from developing. Any type of alcohol is fine, although higher proof is more desirable, and you can use flavored types if you prefer. How about beer crust??<\/p>\n
(makes 8- or 9-inch one-crust pie)<\/p>\n
1 cup flour<\/p>\n
1\/2 teas. salt<\/p>\n
1\/3 cup butter<\/p>\n
about 3 Tab. ice-cold vodka<\/p>\n
(for an 8-inch two-crust pie, use 1-1\/3 cups flour; 1\/2 teas. salt; 7 Tab. butter; 4 Tab. cold vodka or so)<\/p>\n
Measure flour and salt into a bowl.\u00a0 <\/span>Cut in the shortening.\u00a0 <\/span>Add the vodka and hope that the flour is moistened and dough almost cleans the side of the bowl.\u00a0 <\/span>You may need to add more vodka.\u00a0 <\/span>Gather the dough into a ball (or two if for a two-crust pie).\u00a0 <\/span>Carefully flatten the ball(s) so that a round shape is maintained.\u00a0 <\/span>Refrigerate at least an hour or overnight before rolling out — this is supposed to help with gluten reduction.<\/p>\n","protected":false},"excerpt":{"rendered":" Using alcohol instead of water prevents gluten from developing. Any type of alcohol is fine, although higher proof is more desirable, and you can use flavored types if you prefer. How about beer crust?? Standard Pastry Crust (makes 8- or 9-inch one-crust pie) 1 cup flour 1\/2 teas. salt 1\/3 cup butter about 3 Tab. … <\/p>\n