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Foolproof Pie Crust

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Foolproof Pie Crust

Kelly
The Cook
4 Servings
8 Ingredients
2 Comments

I've tried a few different recipes for pie crusts over the years, and while none of them have been horrible, it wasn't until this year I got "WOW this crust is amazing." Jackpot.

Read More
4 Servings
8 Ingredients
2 Comments

Ingredients

  • ¾ cups Flour, All-Purpose #1
  • ½ teaspoons Salt
  • 1 tablespoon Sugar
  • 6 tablespoons Butter, Unsalted
  • ¼ cups Lard/Shortening
  • ½ cups Flour, All-Purpose #2
  • ⅛ cups Vodka
  • ⅛ cups Water, Cold

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor, process flour #1, salt and sugar until combined, about 2 one second pulses.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor, process flour #1, salt and sugar until combined, about 2 one second pulses.
  2. Add butter and shortening and process until the dough starts to collect in uneven clumps, about 15 seconds. Scrape the bowl with a rubber spatula and redistribute dough evenly around the blade.
  3. Add flour #2 and pulse until mixture is evenly distributed around the bowl and mass of dough has been broken up. Empty mixture into a bowl.
  4. Sprinkle vodka and water over mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
  5. Divide into indicate number of equal portions, flatten into about a 4 inch disk.
  6. Wrap each in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
  7. When ready to use simply roll out the disk and prepare crust as outlined in your favorite pie recipes!

Categories

traditional, spring, summer, fall, winter, vegetarian, nut-free, egg-free, kosher, fish-free, shellfish-free

Categories

traditional, spring, summer, fall, winter, vegetarian, nut-free, egg-free, kosher, fish-free, shellfish-free

2 Comments

Join the discussion

  1. I’m no spring chicken, stewing hen more like it; I’ve made a few crusts, but lately it doesn’t matter whether it’s all butter or butter lard, they’ve just not come out, epic shrinkage, mostly. This one, while still shrinking some, was a notable improvement. Nice flaky crust even after sitting with fruit filling. Flavorful as well. I used 100% vodka, my only amendment.

    Reply

    1. We agree with you! It is tough to find a good recipe that fits your preferences! We are so glad that you found this one up to par! Enjoy!

      Reply