tag:blogger.com,1999:blog-4734661734741062821.post3291125564552517790..comments2023-09-11T12:32:49.569-04:00Comments on Judy's Kitchen: COOK'S ILLUSTRATED VODKA PIE CRUSTJudyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4734661734741062821.post-72336808185275807402012-09-04T01:39:19.755-04:002012-09-04T01:39:19.755-04:00I made the crust for a cherry pie, using dark rum ...I made the crust for a cherry pie, using dark rum instead of the vodka. Worked perfectly. I figured the 2.5 cups/12.5 oz of flour was an error in the recipe (2.5 c equals 312 grams, 12.5 oz equals 350 grams) so I averaged the two and used 330 grams of flour. The dough was very sticky when I first made it, but perfect for rolling after resting in the fridge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-58950574469018059352011-10-02T16:17:17.700-04:002011-10-02T16:17:17.700-04:00Anonymous: Cool.Anonymous: Cool.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-24240264437716634152011-10-02T14:24:03.464-04:002011-10-02T14:24:03.464-04:00very helpful; I used pear flavored vodka (all I ha...very helpful; I used pear flavored vodka (all I had) to make a pear pie with pecans and it was amazingAnonymousnoreply@blogger.com