Pie Crust
This Pie Crust recipe uses science to make it easier to roll out, while still being super flaky and delicious. By using alcohol, instead of just water, whether it be vodka (neutral flavor), Bourbon | Whiskey for a more vanilla oak flavor, to a beer, the alcohol will evaporate when cooking, and does not combine with the flour, like water does, creating gluten.
When measuring out flour in a traditional measuring cup, you must adjust the amount according to whether or not the flour has been sifted. In this recipe, I recommend using a small kitchen scale to weigh the flours to get an accurate measurement.
Makes: Two 10-inch single pie crusts or one 10-inch double pie crust (top and bottom)
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2011 | Issue #55
| Servings | Prep Time |
| 2 crusts | 10 minute |
| Cook Time | Passive Time |
| 20 minute | 1 hour |
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a flaky pie crust recipe that is easier to roll out with the addition of ice cold alcohol (vodka, Bourbon or beer). Depending on what flavors fill the crust, the liquid options are limitless.
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- 10 1/2 ounce flour, all-purpose by weight
- 2 ounce flour, barley by weight
- 2 tablespoon Dry Malt Extract (DME) available at Beer Beer and More Beer
- 1 teaspoon salt, kosher
- 20 tablespoon butter, unsalted, preferably European Style, frozen, and cut into small cubes
- 6 tablespoon beer, vodka, bourbon or other liquor, ice cold, see Pie Crust Options below
- In the bowl of a food processor, add the flours, sugar and salt; fit with the lid and pulse a few times to combine the ingredients. Remove 3 tablespoons of this mixture and set aside in a small bowl. Add the cubed butter in an even layer across the flour mixture, seal with a lid.
- Pulse the food processor in short bursts, until the butter and flour have become small grain-size pieces. Add the remaining 3 tablespoons of flour and lightly pulse to combine. Drizzle in the ice-cold beer or vodka evenly across the mixture and lightly pulse together, until just combined, being careful not to over-mix.
- Divide the pie dough into two equal-sized portions and wrap in plastic wrap, forming into the shape of a disk. Place in the refrigerator for 1–2 hours, letting the flour evenly absorb the beer.
- Remove one of the pie disks from the refrigerator, unwrap and place onto a lightly floured work surface. Using a rolling pin (or a 22-ounce cold bottle of beer), roll out the dough to a 12-inch round circle. Starting at the farthest edge, carefully roll the dough around the rolling pin toward you and then unroll the dough into a pie plate, skillet or sauté pan.
- If pre-baking a pie crust for a pie, preheat the oven to 375˚F/191°C. Line the pie shell with a sheet of parchment or wax paper and add enough dried beans, rice or pie weights to fill 3/4 of the size of the pie plate. Bake the pie crust until it’s a golden pale color, similar to a Pale Ale, about 16 – 20 minutes. Remove from the oven and place on a cooling rack. Once cool, remove the pie weights and paper.
Pie Crust Options:
Depending on the type of pie being made, the beer can differ, adding various unique flavors to the crust and, ultimately, the pie experience. Here are a few suggestions: Flanders Red Ale blended into the crust for a cherry pie; Chocolate Stout crust for a chocolate cream pie; Hefeweizen crust for a banana cream or a lemon meringue pie; a barrel-aged brew to make a malt-forward crust for a pecan (or other nut); or English Brown Ale or Mild crust for a fruit pie or a coffee pie.
