Pale Ale Pie Dough & And How to Make and Freeze it For Later
It’s pie time.
And I hope you won’t hold this against me but I’m about to give you a pie dough lecture. About that store bought crust you use. And how you have to stop.
For the love of Good Beer, stop it.
Here’s why, hold tight, I’m about to change your pre-made-pie-dough buying ways:
It takes 8 minutes to make this. It’s tastes a thousands times better. It freezes really well. And you get to brag to everyone about how "hard" you worked making that dough from scratch.
I’ve made several pie dough recipes in the past and always go back to a version of Cooks Illustrated Foolproof Pie Dough. Mostly because it’s so simple. With an added bonus that it has an amazing tenderness and flakiness that doesn’t always happen with other pie dough recipes.
The original recipe uses vodka, the high alcohol content contributes to the flakeyness. I’ve subbed in some beer (shocking), but make sure to use a high ABV beer to get the right effect (step away from the inBev).
It makes a really soft dough that freezes great, some even say it’s better after being frozen for a while. You can make these far ahead of your other Holiday Meal Prep and just freeze it for later. Make sure and give it a full 24 hours in the fridge to come back to life.
And feel free to keep all of this to yourself, let them all think you worked your ass of for that perfect pie crust.
Adapted from Cooks Illustrated Foolproof Pie Dough