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Showerthought: I chose between a cold butter crust and a vodka crust for Thanksgiving and I am still not sure I picked right
Last November I had one shot at the pumpkin pie for my wife's family dinner in Dayton, about 14 people, and I could not decide between my usual all butter crust or the vodka crust I kept reading about. I went with the vodka one because everything said it stays tender and is easier to roll. The dough handled great, no cracking, rolled out thin on the first try. But after it baked and cooled, the texture felt almost too soft, like it was missing that flaky snap you get from cold butter chunks. My mother in law said it was the best crust she'd had, but I think she was being polite. I still finished the slice, and nobody complained, so it was not a fail exactly. Next time I might do half butter and half vodka and split the difference. Has anyone here actually done a side by side test and noticed a real difference, or am I just overthinking a pie crust?
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lily_singh22d ago
My aunt Brenda did a side by side two Thanksgivings ago, same filling, same oven, just marked the crusts with toothpicks. The all butter one had those little pockets and a real crunch at the edge, and the vodka one was soft all the way through, almost like a shortbread. Half the table picked the butter one without knowing which was which, so it wasn't just her being nice. I did the half and half thing last year and honestly it worked pretty well, you still get some flake but the dough is way less fussy to roll. So no, you are not overthinking it, crust is the whole point of the pie in my book.
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