11 minutes ago, TdeV said:In online recipes for pie crust, vodka is added. Google says it adds liquid in a form that does not develop gluten.
Can any alcohol be used? I think it's only about a tablespoon. I have a number of bottles of burbon left over from a friend's ex- although I don't like the flavour of burbon. I do have brandy though.
Or should I just buy a small bottle of vodka?
This Cooks Illustrated article, Using Alcohol in Pie Dough, suggests you can substitute another 80 proof spirit. I'm not a subscriber, so I had to read fast before I was blocked but it says they made crusts with rum, whiskey and gin and couldn't taste a difference.
I'd think brandy might add a bit of sweetness and even though they suggest bourbon is fine, I wouldn't use anything I disliked the taste of, just in case.
Edited to add that this article, How Alcohol Makes A Flakier Pie Crust: The "Proof" Is In The Pie, says:
QuoteIt doesn’t have to be vodka; other liquors also work--Alton Brown has made an apple pie with an apple brandy crust, as well as a pecan pie with a bourbon crust.
