Go-to Pie Crust

Updated at: Wed, 16 Aug 2023 23:50:52 GMT

Step 1

Whisk together 1 1/2 cups flour, salt, and sugar.

Step 2

Add butter and shortening (replace shortening with 1/2 cup butter if you prefer a more flavorful crust).

Step 3

Mix together (can use food processor or paddle attachment of a stand mixer) until it forms a nearly dough-like consistency, like a pâte sucrée.

Step 4

Then, add the remaining 1 cup flour and pulse/mix just to distribute it evenly. (What you end up with is the perfect amount of free flour to form gluten when you add water, and the perfect amount of fat/flour paste to keep those gluten layers separated. And because the fat/flour paste is far more malleable than plain butter, your dough will also be incredibly easy to roll out.)

Step 5

If using a food processor, empty mixture into medium bowl.

Step 6

Combine vodka and ice water in a separate dish. Sprinkle this liquid (1-2 Tablespoons at a time, you may not end up needing it all) over dough mixture. With a rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Step 7

Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 2 hours or up to 2 days.

Step 8

Roll out your pie dough and place in a 9 inch pie dish, with the excess hanging over the edges.

Step 9

Add your desired filling.

Step 10

Top your pie with the other pie crust (can do lattice pattern or leave whole, just be sure to cut slots for steam to escape if you leave whole).

Step 11

Fold the edges in and crimp however you like.

Step 12

Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot (this is what ensures your bottom crust cooks and is flaky, not soggy).

Step 13

Right before putting your pie in the oven, brush the crust of your pie all over with 1 Tbsp milk or beaten egg, or both. (Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.)

Step 14

Sprinkle the whole pie with sugar.

Step 15

Place the pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.

Step 16

Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a (roughly 8-inch circle if using a 9-inch pie dish) circle cut out of the center.

Step 17

Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning. Your cut out circle should line up with the center of your pie; only the edge crust should be covered (as this is the part that will brown quickly).

Step 18

Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes (or remaining time based on what your filling needs). You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.

1 liked

0 disliked

Delicious

Go-to

Sweet