Buzz
While mashed potatoes, stuffing, and macaroni and cheese are staples of a Thanksgiving spread, no feast is truly complete without desserts such as pumpkin or pecan pie. For a crust that’s light and flaky, All Recipes reveals an unexpected secret ingredient: vodka.
The trick’s science is straightforward. Unlike water, a common ingredient in pie crust recipes, alcohol doesn’t promote gluten formation. Gluten, a protein in wheat, strengthens and thickens dough when mixed with water, leading to a tougher texture.
Guy Crosby, former science editor at America's Test Kitchen and author of The Science of Good Cooking, explained to All Recipes, “Vodka’s alcohol content prevents gluten development, unlike water. This makes the dough easier to handle and more flexible without creating a tough texture.”
For those sensitive to alcohol, All Recipes recommends substituting vodka with apple cider vinegar or rice vinegar in the pie crust. These alternatives, like alcohol, prevent gluten development.
Achieving a flawless, golden-brown pie crust is also possible with a brown paper bag. Begin by preparing your pie as per the recipe. Use a plain, food-grade paper bag, expand its edges, and place the pie inside. If a bag isn’t available, wrapping the pie in parchment paper works just as well. Place the covered pie on a sheet pan, bake it according to the recipe, and ensure the bag or parchment doesn’t touch the oven. This method ensures even heat distribution across the pie. For optimal results, cut a circle from the top of the covering near the end of baking.
