Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
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Tuesday, December 17, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 … Read More.
Question:
I've heard that replacing some water with Vodka can make for a flakier pie crust. Nothing seems to work better than low water content butter though.?
— Michael Baun
Answer:
I don't use vodka. My trick for Lakey pie crust is to respect the pie dough. And that means using ice cold ingredients, ice cold water, just enough liquid and letting the pie dough rest three times. And I use apple cider vinegar and that keeps the, that, and I actually make most of my pie doughs using oil, which is ice cold oil. And, um, it makes a flaky pie go. We ma we, we make flaky pie dough. So I think if you wanna try vinegar in place of vodka, then give that a try.
