Fool Proof Pie Crust
This Pie Crust Recipe is easy to make, but more importantly it tastes delicious. The combination of butter and shortening help the pie keep its shape without sacrificing any flavor.
Servings: 1 crust
Calories: 214kcal
Ingredients
- 6 tablespoons unsalted butter 3 ounces or 85 grams
- 1/4 cup vegetable shortening 50 grams
- 2 tablespoons vodka 1 fluid ounce or 29.6 ml see note
- 1 1/4 cups all purpose flour divided (3/4 cup/96 grams & 1/2 cup/64 grams) see note
- 1 tablespoon granulated sugar 12.5 grams
- 1/2 teaspoon salt 3 grams
- 2 tablespoons ice water 29.6 ml
Instructions
- Cut up the 6 tablespoons butter into 1/2 inch pieces. Place the cut up butter, shortening, and vodka into the freezer. Fill a measuring cup about a 1/2 cup full of cold water and ice and put it in your refrigerator. Leave the butter, shortening, vodka and water in the freezer/refrigerator for 30 minutes.
- To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.
- Add the chilled butter and shortening.
- Pulse until it is combined and there are no streaks of flour left.
- Add the last 1/2 cup of flour.
- Pulse until it is combined, broken up, and evenly distributed around the bowl.
- Pour the mixture into a large bowl and add 2 tablespoons of cold vodka and 2 tablespoons ice water.
- With a stiff spatula work the dough into a ball.
- Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.
- Using a lot of flour, roll the dough out.
- Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.
- Press into the pie plate, trim off the extra dough, and pinch the edges.
- Line the crust with aluminum foil and pie weights or coins and bake at 375 degrees for 25 minutes to prebake the crust, or fill and bake following the instructions in the pie recipe you are using.
Video
Notes
If you are not able to use alcohol in recipes you can replace it in this recipe with a high quality vinegar. See the notes in the post for further instructions.
When measuring the flour, make sure that you scoop the flour into the measuring cup and then level it off. Scooping directly from the container will result in more flour.
NOTE: This recipe makes one pie crust. If you would like a lattice top or a double crusted pie, you will need to double it.
Nutrition
Calories: 214kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 10mg | Potassium: 3mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU