This easy piecrust really is foolproof! It gives you all the measurements that you need – no “add water until ready” instructions! The vodka makes it incredibly flakey and tender! You will not be disappointed!
As you all know, if my last pie making attempt were a Shakespearian play, it would have been a Tragedy. This time I switched up the piecrust recipe for one by Cooks Illustrated via The Smitten Kitchen. A good call if ever there was one!
I wanted to use a piecrust recipe from one of my heritage cookbooks but I needed a little more handholding and visual aid than they could provide. I will bring you a traditional (vodka-free) piecrust recipe at a later date when I have mastered this illusive skill.
This piecrust is flaky, light and flavorful. I was one of those people who ate the filling out of the crust and left additional denuded crust for everyone else (sorry family) because I thought that I didn’t like piecrust. It is probably fortunate for my waistline that I did not discover this recipe until my late twenties!
Get Excited Because Now You Can Make These!
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