Norene Gilletz's Flaky Ginger Ale Pastry
Are you looking for an easy versatile pie crust that can be made quickly in the food processor? If so, then try Norene Gilletz’s Flaky Ginger Ale Pastry, featured in her cookbook The Food Processor Bible.
Norene and I correspond via email quite frequently, and last week she included a tip noting that this particular pastry crust was really good. I’ve learned that Norene’s subtle email hints are awesome tips worth trying. With Thanksgiving nearly here, I’ve admittedly been waffling on which pastry crust to use for my pies.
I decided to get down to business last night and made the Flaky Ginger Ale Pastry. The recipe only calls four ingredients—flour, frozen margarine, ginger ale, and vinegar. Norene notes in her book that the pastry is dairy free. I asked Norene if butter was okay to substitute as I don't like margarine. A quick response indicated YES! The recipe seemed so different, I just had to try it.
So, I purchased some organic all-natural ginger ale and went to work. I found the pastry easy to make in my Cuisinart and even easier to roll out. While other pastry doughs can tear, this one did not.
Norene suggests using the pastry dough for everything from tuna strudel to rogelach. I opted to make the Crumbly Apple Pie, also featured in the book. I have a few boxes of organic apples in my garage and opted to use the Honeycrisp and Cameos. The result is pictured here and the “Yum Factor” is five star. I don't think this pie will last until Thursday...
Flaky Ginger Ale Pastry
1 cup plus 1 tablespoon flour
½ cup frozen margarine, cut in 6 or 8 pieces
¼ cup ginger ale or soda water
1 ½ teaspoon vinegar or lemon juice
1. Steel Blade: Process flour and margarine with 4 or 5 on/off pulses (2 to 3 seconds each time), until mixture looks like coarse oatmeal. Add liquids through feed tube while machine is running. Process just until dough begins to gather in a mass around the blades, 8 to 10 seconds. Do not overprocess.
2. Remove dough from machine, divide into 2 balls and wrap in plastic wrap. Chill in refrigerator at least 1 hour or overnight. The colder the dough, the easier it is to roll. Roll out on lightly floured surface (or on a pastry cloth, using a rolling pin stockinette cover for easier rolling). Use as directed. Dough may be frozen baked or unbaked. Recipe may be doubled.
Recipe from The Food Processor Bible by Norene Gilletz (Whitecap, 2002)
Photo by Melissa A. Trainer
--Melissa A. Trainer
Norene Gilletz on November 26, 2009 at 09:11 AM
This is truly a simple and delicious dough. It takes less than a minute to make in the processor and is so versatile. Easy as pie - and now pie is so easy! Happy Thanksgiving to all.
HopeSew on November 27, 2009 at 05:26 AM
For folks without a food processor and no plans to buy one, what adjustments can this recipe handle and still turn out successfully? Can it be made with cold (not frozen) butter and a pastry cutter?
Melissa Trainer on November 27, 2009 at 07:35 AM
HopeSew
Yes, I imagine that this recipe could be made by hand using a pastry cutter. I haven't made it that way but I think I will contact Norene to get some advice for you...Stay tuned. Norene?????
Melissa
Norene Gilletz on November 28, 2009 at 11:48 AM
Dear HopeSew,
You can definitely make my Ginger Ale Pastry using cold butter and a pastry cutter and it will turn out just fine. Hope Santa brings you a food processor this year! It makes perfect pastry in 20 to 30 seconds, slices the apples in moments and takes only a few seconds more to make the crumb topping! Sew-delicious!
Norene Gilletz