Chef's Table

Bourbon Barrel Aged Imperial Stout Pecan Pie With Bourbon Crust & Malted Whipping Cream

This Bourbon Barley Pie Crust recipe uses the nutty barley flour to add flavor and increased texture to the pie. It is a building block recipe for creating your own pie!

CourseDessert
CuisineAmerican, Beer Cuisine, Comfort, Creole | Cajun, Thanksgiving Feast, Vegetarian
SeasonalFall Seasonal, Thanksgiving, Winter Seasonal
Food SectionPie Crust
BreweryBeer Advocate, Beer, Beer & More Beer

Servings	Prep Time
12slice	20minute

Cook Time	Passive Time
50 – 60minute	1hour

Servings	Prep Time
12slice	20minute

Cook Time	Passive Time
50 – 60minute	1hour

Ingredients

1 1/2cup flour, unbleached all purpose
1/2cup flour, barley
1/2cup flour, pastry
3tablespoon Dry Malt Extract, (DME), Lightavailable at Beer Beer and More Beer
1teaspoon salt, sea
8ounce butter, unsalted, European style,ice cold, cut into small cubes
4 – 5tablespoon Bourbon,ice cold

Instructions

In the bowl of a food processor, add the flours, DME and salt. Pulse several times to mix the ingredients together. Add the cold butter cubes to the bowl and pulse a few times to cut the fat into the flour mixture.
Keep pulsing until the mixture has small grain size chunks of fat evenly distributed throughout the mixture.
With the motor running, quickly add the whiskey until the mixture just forms a ball. Since the alcohol mixed with flour cannot form gluten like water and flour can, over mixing isn’t as much of an issue with this crust. Plus the alcohol will evaporate (40% alcohol), resulting in a flaky crust. Form the dough into two equal size balls. Take plastic wrap and wrap each ball of dough, pressing down on each to create a disk. Place in the refrigerator for at least 30 minutes to re-chill, while fully hydrating the flour, making it easier to work with and helping the crust from shrinking as it cooks.
Preheat the oven to 350°F | 177°C. Take one dough ball and roll it out to ¼ of an inch thick round on a lightly floured surface. If you don’t have a rolling pin, use a 22 oz bottle that is chilled will also work. Place it in your pie dish or tin. Crimp the edges of the crust and set aside. Use the second pie crust for another pie or another application like turn overs | pop tarts.