Making flaky pastry without using vodka or fat/butter can be challenging, as these ingredients play crucial roles in creating the desired flakiness and texture. However, if you are looking for alternatives, you can try the following method:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening (non-hydrogenated)
- 1/2 cup cold water
Instructions:
In a mixing bowl, combine the flour and salt.
Add the vegetable shortening to the flour mixture. Use a pastry cutter or your fingertips to cut the shortening into the flour until it resembles coarse crumbs. This process helps distribute the shortening throughout the dough.
Gradually add cold water to the mixture, a few tablespoons at a time. Mix the dough with a fork or your hands until it starts to come together. Be careful not to overmix; you want to create a dough that holds together but isn't too moist.
Once the dough has formed, transfer it to a lightly floured surface and knead it gently for a minute or two. This step helps develop some gluten, which gives structure to the pastry.
Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or until firm. Chilling the dough allows the gluten to relax and prevents the pastry from becoming tough.
After the dough has chilled, remove one disk from the refrigerator. Roll it out on a floured surface to your desired thickness.
Place the rolled-out pastry in your pie dish or use it according to your recipe. Repeat the process with the second disk, if needed.
Fill and bake the pastry according to your recipe's instructions.
Although this method may not produce the same level of flakiness as traditional pastry made with butter or fat, it can still provide a decent texture for your recipe. It's important to note that the flavor and texture will differ from traditional flaky pastry, as the absence of fat alters the end result.