Fool-proof pie crust recipe
Adapted from SeriousEats.com with additional instructions from Epicurious.com
Equipment
Ingredients
- 2 ½ C (12 ½) ounces unbleached all-purpose flour
- 1 tsp table salt
- 2 Tbsp sugar
- 12 Tbsp (1 ½ sticks) cold unsalted butter, cut into ¼-inch slices
- ½ C cold vegetable shortening cut into 4 pieces
- ¼ C cold vodka or another high-proof spirit
- ¼ C cold water
Instructions
- Combine flour, salt, and sugar in a bowl until combined.
- Add butter and shortening and cut into flour with a fork, or by pressing the flour quickly between your fingers (try not to warm it up) or sliding it between your palms.
- Use your Thermapen ONE to make sure your water/vodka mix is 32°F (0°C) or lower. Sprinkle vodka and water over mixture. With a rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. This resting period allows the liquid to distribute evenly and makes rolling out easier. It also allows any gluten you have created to relax before rolling.
- Flour your work surface and roll out one dough disk until large enough to fit your pie pan.
- Transfer crust to your pan, cut away excess, and crimp edges.
- If your recipe calls for pre-baking the crust (as many do), cover with parchment paper or foil and add pie weights. Bake for 20 minutes at 400°F (204°C) (use a TimeStick®to keep track).
- Remove the weights and cover and bake another 6-10 minutes or until pale gold.
- Fill with your favorite pie filling recipe and bake. You may want to wrap your crust in foil or use a pie-shield to prevent overcooking the edge of your pie crust.
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