YIELD:1 single pie crust
PREP:2 hours 30 minutes
TOTAL:2 hours 30 minutes
The BEST pie crust recipe you’ll ever find! It’s easy to work with, tender and flaky. You won’t believe the secret ingredient!
1¼ cups (177 grams) all-purpose flour, divided
1 tablespoon granulated sugar
½ teaspoon salt
6 tablespoons (85 grams) cold unsalted butter, cut into ¼-inch slices
¼ cup (46 grams) chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons ice water
Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes. Proceed with pie recipe as directed.
Note #1: Vodka is essential in this particular recipe and cannot be substituted with more water. If you do not have vodka, use another 80-proof liquor.
Note #2: For a double-crust pie, simply double the ingredients and use the same exact method. In step #2, divide the dough into two equal portions and wrap each in plastic wrap, then proceed with your pie recipe as written.
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