This is a delicious crust, but it’s hard to manage. It sticks to the board, the rolling pin, and it’s very hard to roll up and move to the baking tray. For the galette, it is best to roll it out on the silicone mat. I wanted to make an apple galette–I made two, actually, because this recipe makes a double crust. The crust really did come out flaky and tender, just as America’s Test Kitchen had promised.
6 Granny Smith apples, peeled, cored and sliced into sixteenths
2/3 cup white sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon grated lime rind (1 small lime)
Vodka Pie Crust (America’s Test Kitchen)
2 1/2 cups (313g) all purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (170g) cold unsalted butter cut into 1/4 inch cubes, chilled
1/2 cup (95g) cold vegetable shortening, cut into 4 pieces, chilled
1/4 cup chilled vodka
1/4 cup cold water
milk for brushing
demerara or turbinado sugar for sprinkling
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Scatter butter and shortening on top and process until incorporated and dough just starts to collect in uneven clumps, about 15 seconds. Dough will resemble cottage cheese curds and there should be no uncoated flour.
3. 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 as been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
4. 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.
5. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate 1 hour or up to 2 days. Let dough sit on the counter 10 minutes before rolling it out.
Cake Baker’s Note: I wrapped and froze the dough for a week then thawed it for several hours in the refrigerator.
6. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425˚F or 220˚C. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll onto a silicone mat. Alternatively, roll it out onto a floured silicone mat. I had to scrape it off the pastry board with a bench scraper and pancake turner. I just don’t know if it’s supposed to be that sticky.
7. Mound half the apples in the center of the dough circle. Sprinkle generously with the spiced sugar. Use a bench scraper to fold up the sides. Fold the corners. Brush the dough with milk and sprinkle with demerara or turbinado sugar. Place the mat on the baking sheet and bake 45-55 minutes or until the crust is golden brown. Repeat #6 and #7 for the second dough circle.