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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 151.5
  • Total Fat: 9.0 g
  • Cholesterol: 17.3 mg
  • Sodium: 146.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Reduced-fat Vodka Pie Crust calories by ingredient
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Reduced-fat Vodka Pie Crust

Submitted by: JACINDA222

Introduction

I modified this from the Cook's Illustrated recipe, and decreased the amount of sugar, butter and shortening. The secret ingredient--vodka! It adds moistness to the dough without adding gluten formation, and the alcohol evaporates during cooking. I modified this from the Cook's Illustrated recipe, and decreased the amount of sugar, butter and shortening. The secret ingredient--vodka! It adds moistness to the dough without adding gluten formation, and the alcohol evaporates during cooking.
Number of Servings: 16

Ingredients

    2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
    1 teaspoon table salt
    1 tablespoon sugar
    8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch slices
    1/4 cup cold vegetable shortening, cut into 4 pieces
    1/4 cup cold vodka
    1/4 cup cold water

Directions

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Makes 2 9-inch pie crusts (or one 9-inch double crust)

Number of Servings: 16

Recipe submitted by SparkPeople user JACINDA222.






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