Is anyone else curious about the unconventional pie crust recipe in the new CI mag? The recipe advocates that you fully incorporate the fat into a portion of the flour, and then add reserved flour to make flakes. (The idea is that the flakes come from flour that is not fat coated.) Also, half of the liquid is vodka, which is supposed to keep it tender.
So will you try? I've read about the partial flour incorporation process before, I believe in a LATimes food article. But I've never tried.
Curious what others think or if you have any experience w/ similar recipes. I'm pretty competent w/ pie, but who can't stand to improve, right?
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