sunshine vodka

from the FarmPlate Kitchen You'll need a reliable crust recipe for warm weather baking, one that comes together easily and bakes tender and flaky. This recipe relies on a few tricks to achieve that: a little cornstarch, vodka and lemon juice all work to keep the dough tender. Rolling the dough out onto a piece of parchment paper makes it easy to transfer. For super-juicy fruits like cherries or berries, sprinkle 3 or 4 tablespoons dried, unsweetened tart cherries in the bottom of the tart before adding the rest of the fruit.     For the dough:2         cups King Arthur unbleached all-purpose flour2         tablespoons cornstarch...
The shutters are off the camp windows, the lightning bugs will soon be out in full force and the lake temperature is already 58 degrees. The long days of summer are here. This is no time to be fussing with tricky or sticky pie dough. Yet there's a whole progression of summer fruits and berries to be picked, each one begging to be baked into pie. Right now there's rhubarb in the garden, and once that gets too woody the strawberries and cherries will be ripe and ready. Then raspberries, blueberries, blackberries and gooseberries come into play before the plums show up. A free-form tart, sometimes called crostata or galette, is the perfect way to show off summer's best, and it's quick to mix...