Moonshine Pie Crust and Apple Pie
I am going to admit right here that I am not the best at pie making. Most other baked goods I feel quite confident about approaching but pies are one of those things that I get nervous to make.
There is a Cook’s Illustrated recipe for a “Foolproof Pie Crust” that I’ve always wanted to try. However, you need vodka for the pie crust and I never have vodka. But I realized when asked to make an apple pie that I have another clear liquid “moonshine” alcohol with a similar alcohol and water content as vodka so I thought I’d try it. It worked great!
There are some keys to the recipe that you do need to pay attention to:
The Butter and/or shortening need to be really cold. I made the mistake of adding room temperature shortening to one batch and it did not end out pretty.
Your vodka or moon shine and water both need to be really cold.
Dump the flour and butter mixture into a bowl BEFORE adding the liquids.
Moonshine Pie Crust
2 1/2 cup all purpose flour
1 teaspoon salt
2 tablespoons sugar
20 tablespoons chilled butter, cut into small cubes
1/4 cup chilled moonshine
1/4 cup ice water
Instructions:
In a food processor combine flour, salt, and sugar and pulse. Add cold chunks of butter and pulse until fine crumbs form. Dump into a large bowl. Add moonshine and ice water and use a fork to mix dough together and form into two balls. Wrap in plastic wrap and chill.
