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Best Ever Pie Crust

Pie Dough in a blue pie dish on the counter with a rolling pin and flour
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Recipe courtesy of America's Test Kitchen, this is the flakiest pie crust you will ever make and the secret ingredient is vodka.

Ingredients

Units Scale
  • 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

  1. In a food processor, add 1 1/2 cups flour, salt and sugar, pulse a couple of times until combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://cookwhatmatters.com/best-ever-pie-crust/