Recipe from America’s Test Kitchen This is a recipe, from America’s Test Kitchen, that I fall back on over and over again. It never fails me and it turns out flakey and perfect every single time. It is a stand by for a lot of you too! Look at this review: If you use vodka, the moisture of it will pull the dry ingredients together and then bake off when the pie bakes. The results is the perfect flake crust. If you are serving someone who is sober or you don’t ever cook with alcohol, you can use vinegar as a replacement, but please note that it will leave a residual taste.
Pie crust with butter and shortening
This recipe has both butter and shortening (vegetable lard). The butter creates the most delicious taste to the pie crust. But a pie crust made completely of butter will be less likely to hold it’s shape. Therefore, we add shortening to this recipe. While it doesn’t taste as amazing, it holds the shape of the crust. The two together are the beginning of the best pie crust. STEP 1: Put 6 tablespoons (3 ounces/85 grams) butter, 1/4 cup vegetable shortening (50 grams), and 2 tablespoons (1 fluid ounce/29.6 ml) of vodka in the freezer for 30 minutes. STEP 2: Fill a small measuring cup with water and ice and put it in the refrigerator. STEP 3: Add 3/4 cup (96 grams) all purpose flour, 1/2 teaspoon salt (3 grams), and 1 tablespoon granulated sugar (12.5 grams) to your food processor. (Please see note under frequently asked questions about measuring flour.) Blend to combine. The second photo is what it looks like after you add the vodka and water. Use the rolling pin to help transfer the dough into the pie pan. Do not skimp on the flour when going to roll it out and add more as needed. A lot of recipes (including my pumpkin pie) use blind baking to pre bake the crust before adding the filling. The answer is vinegar! It will evaporate the same way that vodka does in this recipe. If you do that, I would use a high quality vinegar to ensure you don’t taste any in your pie. (Note: You will taste it in the dough before baking, don’t panic.) I have also received the question: I don’t want to buy an entire bottle of vodka to use this recipe. Buy a small one ounce bottle! Like the kind in hotel refrigerators. You can try the recipe without committing.
Make the recipe in a large bowl. Use a whisk in step 3. Use a pastry cutter for steps 4 and 5. You will need to use a lot of muscle and focus on my pictures so you get the same texture.
How long can I store it in the refrigerator?
This pie crust can be stored in the refrigerator for up to 2 days.
Can I freeze pie crust?
Yes! Triple wrap your pie crust and store it in the freezer for up to one month. When ready to use let it defrost in the refrigerator for 24 hours.
It is too hard to roll out! Help!
Leave your pie crust on the counter, don’t panic. Keep trying every 5 minutes until it is rollable. Be careful not to wait too long.
Can I use a flavored vodka?
I haven’t tried that. I would suggest making sure that it is the same alcohol content as a typical bottle of vodka. If not, it might be too much moisture.
Can I double this recipe?
Absolutely. Follow the instructions up through step 6. At step 6 divide it equally and wrap the two discs separately.
What size pie is this for?
This pie crust works great for a 9 inch deep dish pie. You could use it for smaller pans, and just trim off the extra or use them for decretive pieces on top.
Can I use salted butter?
Yes, but cut the salt in the recipe. Use only 1/4 teaspoon salt. It will not be the exact same taste as this recipe, but it will work.
If I’m making this for a quiche, should I take out the sugar?
I personally wouldn’t! I think that the sugar enhances the taste of the crust without making it taste sweet. That being said, you can take it out and it will still work. I also love this Triple Berry Pie and have fallen head over heals for this Pecan Pie. If you use this recipe, I’d love for you to come back and leave me a comment letting me know how it went!
