Prepare your Taste Buds
If you have never made pie dough from scratch, consider this your sign to try it out. In 2011, Gordon and I hosted my family for Thanksgiving for the first time and in search of a good pie crust, I discovered this recipe for Foolproof Pie Dough. Fourteen years later and this is still my go-to recipe for the Best Ever Pie Crust!
Vodka is the secret ingredient in this recipe, it produces a moist dough that can easily be rolled out without the addition of too much water. When too much water is added to pie dough more gluten develops, which results in a pie crust that is tough. Gluten does not form in alcohol, so adding vodka with water, results in a perfect dough and a beautifully baked pie crust.
Trust me, once you try this recipe, you will taste exactly what I’m talking about. The baked crust is tender, flaky and has a rich buttery flavor that will take your pies to another level.
Happy Baking!
Handy Hints for Best Ever Pie Crust
•The day ahead of making the pie crust dough (or at least several hours before), put the shortening and vodka in the refrigerator to make sure it is well chilled. Make sure that the butter is also chilled and you’re using ice cold water as well.
•The original recipe recommends 80 proof vodka. I typically use Tito’s Vodka because that is what I have on hand. I have also used Kamchatka Vodka, it is only 42 proof, but it works fine, it’s usually sold at most grocery stores and is less expensive.
• This dough will be moister than most pie doughs, so it will need more flour when rolling it out to keep it from sticking to the counter.
• If making the pie crust dough in advance, it will last in the refrigerator for 48 hours and up to three months in the freezer. If freezing be sure the dough disks are wrapped tightly and store in a freezer bag to prevent freezer burn.
Best Ever Pie Crust
Recipe courtesy of America's Test Kitchen, this is the flakiest pie crust you will ever make and the secret ingredient is vodka.
- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 1 9″ Double-Crust Pie 1x
- Category: Dessert
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp table salt
- 2 tbsp granulated sugar
- 12 tbsp cold unsalted butter ((cut into 1/4-inch slices))
- 1/2 cup All-Vegetable Shortening, chilled ((cut into 4 pieces))
- 1/4 cup vodka, chilled
- 1/4 cup water, chilled
Instructions
- In a food processor, add 1 1/2 cups flour, salt and sugar, pulse a couple of times until combined.
- Add the butter, shortening and process until an uneven dough begins to form in clumps for about 15-20 seconds. Scrape the dough from the sides to redistribute it evenly around processor blade.
- Next, add the additional 1 cup of flour and pulse until the dough has been broken up and appears crumbled into pea size pieces (4 to 6 quick pulses). Empty the mixture into medium bowl.
- Sprinkle the vodka and water over the mixture. Using a rubber spatula, fold the liquid into the flour mixture until a dough is formed, it will be slightly tacky and stick together.
- Lay 2 sheets of plastic wrap out on the counter and divide the dough into two equal balls, one on each sheet of plastic wrap. Flatten each ball into 4-inch disk and fold the plastic wrap over the disk until it is wrapped tightly. Refrigerate the dough for at least 45 minutes and up to 2 days.
- If pre-baking the pie crust, remove the dough from the refrigerator and let it rest on the counter for a few minutes prior to rolling the dough. Roll out the dough, press it into a pie plate and pinch the edges of the crust. If time allows, set the prepared pie plate back in the refrigerator for 10-15 minutes prior to baking. When ready to bake, line the crust with foil, fill with pie weights and bake at 375° for 15 minutes. Then remove the weights and foil, rotate the pie plate and bake an additional 5 to 10 minutes until the crust is golden brown.
Notes
• I always use Crisco Shortening sticks because they are clearly marked like a stick of butter for easy measuring.
• This recipe also works for a savory pie crust for quiches and pot pies. Just omit the sugar when making the dough.
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