Go to the Article: Tips & Tricks: Level Up Your Pie Crust Layers with Liquor
Hey old pals! Can you speed up the hydration with vacuum sealing instead of an overnight rest? And if so, would a Food Saver-level sealer be enough or do you need a chamber vac?
Hello Michael, You can speed up the hydration by vacuum sealing, but the really important thing is to relax the gluten. Chamber Vacuum will be more efficient in removing air and compressing which my be too much pressure for the pie dough so, a food saver will work well.
I have come across a recipe where you plasticize the butter with some of the flour. Then cut the plasticized butter/flour into the remaining flour and proceed like you would a pie crust. Then add a bit more grated butter in after and mix with water. Have you tried a pie dough where you plasticize the butter? I am going to be trying the liquor technique though.
I know I’m late to this, but I have been doing the 50/50 liquor and water mix and I’ve noticed a shrinkage of the shell. Could this be due to the use of alcohol or is it potentially the flour that I’m using?
