Is the CI vodka pie crust adaptable to tart crusts?

[HowardLi]

Are they one and the same? Or is there a fundamental difference between pie crusts and tart crusts?

[paulraphael]

It works fine.

My standard recipe uses 190g flour and 60g water. I've substituted 20g water plus 40g vodka (80 proof).

The results are a bit crisper, but the shell shrinks more. I find it to be more of an interesting option than a necessary improvement.

[Marlene]

It works fine.

My standard recipe uses 190g flour and 60g water. I've substituted 20g water plus 40g vodka (80 proof).

The results are a bit crisper, but the shell shrinks more. I find it to be more of an interesting option than a necessary improvement.

Interesting. I use the CI crust for most pies and tarts and things now, and I find I have less shrinkage than with a standard pate brisee.

[John DePaula]

I typically substitute 30 - 40% of the water with vodka and have great results. Don't know if my technique has improved or if it's the vodka but the result is definitely much better than what I was getting before.

I do this with pies, tarts and even biscuits and scones.

Edited November 17, 2009 by John DePaula (log)

[paulraphael]

I use the CI crust for most pies and tarts and things now, and I find I have less shrinkage than with a standard pate brisee.

Now that you mention it, I think the CI proportions are different from the ones I settled on. When I first did it with their proportions, I got a very soft, wet dough that was easy to handle ... but I didn't get much change in the final result. So I adjusted ... the proportions I posted give a typical dough texture, but much less moisture in the final crust (which explains the crispness and also the shrinkage).

I think the CI technique is popular because it makes dough easier to handle. It also reduces the chance that you'll develop gluten and get a tough crust. However, decent pastry technique makes both these points irrelevent. I experimented with the concept to see if alcohol could give any other benefits, like crispness.