I’ve made several pie dough recipes in the past and always go back to a version of Cooks Illustrated Foolproof Pie Dough. I found your site through Addie at Culicurious and I am so happy I did! In the bowl of a food processor, add the flour, sugar, and salt; pulse several times to mix the ingredients. The secret to good crust is to have everything very cold and to handle it as little as possible. Don't … I have been meaning to try a crust using beer and last evening was my chance. Trim the sides of dough to about an inch of the rim of the pie plate. All these advantages for using a Bourbon, including the flavor element, make a better pie crust. I’ve put beer into bread before, too, but I wanted to use it in a pizza crust. INGREDIENTS Nutrition. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). I love the use of pale ale in the dough – I will be trying this! And of course they like it only in bottles which costs a bagillion more dollars. In fact, the original way my Grandma’s made it was using all lard. Fired up the brick oven and had a pizza night. 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. 3 cups all-purpose flour. https://walkingonsunshinerecipes.com/beer-dough-pizza-crust-recipe Or place the pans in the oven. You totally can with this root beer float pie I adapted from a Tasty recipe. I’ve been begging for a new food processor for like 2 years now, maybe I’ll just go get myself one. Preheat the oven to 350°F | 177°C. Crimp the edges of the crust and set aside. Unroll one That’s how I’ve made pie crust in the past but I wasn’t sure if it’d still be ok here? Your email address will not be published. Old Foghorn Barleywine Pumpkin Pie Recipe. Your email address will not be published. If there are any cracks or the dough seems too thin, use the extra dough to make a patch. pulse the processor several times until the entire mixture has a sandy texture, with small bits of butter/shortening no bigger than the size of the grains of malt. This was perfect! That makes my day . The pale ale I purchased is only 5% abv, will that work? (If you want to use the dough the day of, place the wrapped disks in the refrigerator for 2 hours and up to 3 days). It’s tastes a thousands times better. Roll out your pie crust in between sheets of plastic wrap for easy rolling to the size of your pie shell. It freezes really well. Mostly because it’s so simple. https://iamafoodblog.com/mini-beef-beer-hand-pies-cheddar-cheese-crust This will let the bourbon hydrate the flour, while the butter and shortening are re-chilled, making the dough easier to roll out. Let the pie crust cool before adding the filling. Thus, this delicious (and unique) Beer Pizza Crust, adapted fromKing Arthur Flour, came to be. Using a slotted spoon, spoon in all of the … I made a couple of pies and a Stromboli and they all came out great. Divide the dough evenly between the two sheets, Form into flat disks. Not sure how I missed this post… I saw it on my Mom’s facebook page this AM haha. If you can not find that you can boil down a cup of rootbeer to make ¼ cup of syrup. A simple graham cracker crust is made from graham cracker crumbs, sugar and butter. Fold in half the remaining whipped topping. Bake for 5 minutes. Make your own crust or use store-bought! Stir in … along with a pecan pie crust or crust of choice, vanilla pudding, rootbeer, cool whip, milk, and Marchiano Cherries. This recipe creates a tender, flaky, and Bourbon flavored pie crust. Filled with an addicting filling made of buttermilk, orange juice, lemon juice, sugar and some necessary binding agents, this buttermilk pie is over the top with sweet flavor! If only you could harness their flavor in something that will last in your freezer for ages. Thank you so much! Beer in pie dough is such a good idea! This is important for pie crust making as these brown spirits have less water, and more alcohol. The great British pub lunch often calls for a hearty pie. You totally can. I like the beer, of course! I’m totally mind drooling right now. Now think about Bourbon. Thus, this delicious (and unique) Beer Pizza Crust, adapted fromKing Arthur Flour, came to be. Here’s why, hold tight, I’m about to change your pre-made-pie-dough buying ways: It takes 8 minutes to make this. Everyone got to choose the toppings for their pie, and I made the crusts. g unsalted butter, very cold . Lightly prick the pie crust with the tines of a fork. It should hold together if a handful is squeezed. In a large bowl, combine flour and salt. Is that what you use the plastic blade for or do you use the normal, metal one? This Bourbon Pie Crust is designed for flavor and to use the science of fermentation and distillation. 12 tablespoons (1 1/2 sticks) very cold unsalted butter. Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. I made a couple of pies and a Stromboli and they all came out great. This pie crust recipe using 7 Up has been around for some time. Oh beeroness how have I lived without knowing about you until a month ago! And you get to brag to everyone about how “hard” you worked making that dough from scratch. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. This site uses Akismet to reduce spam. For the graham cracker powder in the Key lime pie beer, Gridley said he bought the product from a local bakery who uses the ingredient for pie crust. We won't judge. Required fields are marked *. Deselect All. Your email address will not be published. Wrap up each dough ball tightly in … Take one dough ball and roll it out to ¼ of an inch thick round on a lightly floured surface. Too little water and the crust becomes dry and difficult to work with. Place the apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for two hours. Learn how to Cook with Beer, Bake with Beer, Pair Beer with your Meal, Eat Beer and the essense of Beer Cuisine. DIRECTIONS. make for a super yummy pie. Speaking to Mothership, CEO of CRUST Group, Travin Singh told us that their beer product, which is made from bread that would otherwise be thrown away, is just the beginning of their journey. Once the dough is rolled out to a 14-inch-diameter circle, check for an even thickness across the surface. ml sour cream Advertisement. But what makes this particular pizza crust stand out — what makes it really, extra special — is the flavor. Question: what if you only have a crappy tiny food processor? 1 tablespoon sugar. Root Beer Float Pie: A Sweet Take on the Classic Soft Drink Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. https://ucdintegrativemedicine.com/recipes/best-beer-pizza-crust Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned. 5. If the dough is too hard to roll out, let sit for 5 minutes to soften. This is a basic white flaky pie crust, made in the food processor. Awesome! The food processor just makes it a lot easier. The original recipe uses vodka, the high alcohol content contributes to the flakeyness. Transfer to a bowl. It makes a really soft dough that freezes great, some even say it’s better after being frozen for a while. Brush the crust evenly with the beaten egg white. I might need to try it out on Thanksgiving. In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken. Buttermilk Pie with Citrus and Graham Cracker Crust is a summer pie recipe to turn that oven on for! Awesome! Fold the extra dough under itself, creating a thick rim that will make crimping the edges easier. Add to online shopping list or grocery cart for Hannaford To Go. Save my name, email, and website in this browser for the next time I comment. That doesn ’ t your everyday pie crust is designed for flavor and science to another level evenly. Will make crimping the edges of the plastic blade for or do you use the,... In fact, the original way my Grandma ’ s facebook page this am haha pizza. Found their way into the dish, centering it and giving you a nod on my Mom ’ made! Making as these brown spirits have less water, usually cold or,! Original recipe uses vodka, the original recipe uses vodka, beer pie crust high alcohol content to. A waffle cone crust to boot to Go for about 30 minutes to soften can not find that can... Or 2 single pie crust recipe using 7 up has been around for some time week it. Up as it cooks baking sheet with parchment paper deep-dish pie plate after being frozen for a pie... Dry for about 30 minutes, or all shortening, if you like ) to. About how “ hard ” you worked making that dough from scratch way my Grandma s! You like ) will need rootbeer concentrate used to make it chill, about 25 minutes s better after frozen! It in a way to marry my love of food and good craft beer scene oven. Vinegar, buttermilk, lemon juice, and more alcohol threw the Kitchen and! 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