Fool Proof Pie Crust Recipe
User Reviews
5
Fool Proof Pie Crust Recipe
Description
This recipe uses a combination of cold unsalted butter and vegetable shortening cut into flour with a pastry cutter, food processor, or by grating. This fat mixture coated in flour creates small fat pockets essential for flakiness. Sugar and salt season the dough subtly to enhance flavor without overpowering.
Ice water and chilled vodka are added slowly to bring the dough together while minimizing gluten development. Vodka helps the dough remain tender by reducing water content that forms gluten, and it evaporates during baking.
The dough is formed into two discs wrapped in plastic wrap and chilled at least one hour to relax gluten and firm the fat. This pre-chill prevents shrinking and ensures a flaky texture. The dough can be stored frozen up to three months, thawed overnight before use. The crust is suitable for roll-out pie shells for any filling.
Different methods to cut fat into flour offer flexibility: a pastry cutter is classic, a cheese grater shreds cold butter finely, and a food processor speeds the process with even distribution.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3/4 cup butter cold, unsalted
- 1/2 cup vegetable shortening cold
- 1/4 cup water ice
- 1/4 cup vodka chilled
Instructions
- In a large bowl, stir together 2 1/2 cups all-purpose-flour, 2 tablespoons granulated sugar, and 1 teaspoon salt.
- Cut the 3/4 cup unsalted butter (cold) and 1/2 cup vegetable shortening (cold) into small cubes. Toss them in the flour to prevent sticking. Use a pastry cutter to cut the butter and shortening into the flour mixture until it resembles coarse meal or sand.
- Gradually add 1/4 cup ice water and 1/4 cup vodka (chilled) to the flour mixture, about 1 tablespoon at a time, stirring gently between each addition until the dough just comes together. Do not overmix.
- Gently press the dough into a ball with your hands. Divide it into two equal portions.
- Place each portion onto a separate 12-inch piece of plastic wrap. Flatten each portion into a 2-inch-thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour before rolling. (For longer storage, freeze the wrapped discs for up to 3 months. Thaw in the refrigerator overnight before use.)
Pre-Baking Pie Crusts
- Unwrap the chilled dough and transfer it to a lightly floured surface. Roll each disc into a 12-inch circle, working from the center outwards to maintain an even thickness.
- Gently place the crust into an ungreased pie plate, allowing the edges to hang slightly over the rim. Trim, roll, and crimp the edges as desired. Use a fork to prick holes into the bottom of the crust.
- To blind-bake, place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. This will keep the crust from puffing up or shrinking during baking.
- Bake at 400°F (200°C) for 12-15 minutes, or until the crust is lightly golden.
Notes
- Use a pastry cutter, cheese grater, or food processor to cut cold fats finely into flour for even texture and flakiness.
- Add ice water and chilled vodka gradually to prevent overmixing and maintain tender dough.
- Chill dough discs for at least 1 hour before rolling to relax gluten and firm fats, reducing shrinking during baking.
- Freeze wrapped dough discs for up to 3 months; thaw overnight in refrigerator before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(9-inch) pie crusts
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 218kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 147mg | 6% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 265IU | 5% |
| Calcium | 5mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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