Go Back Email Link
Print

Easy, Ultra-Flaky, Super Buttery Pie Crust

This pie crust recipe is backed by science and uses the best techniques to create the flakiest, tastiest pie crust ever!
Course Dessert
Cuisine American
Keyword pie, pie crust
Prep Time 30 minutes
Cook Time 0 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 large pie crusts

Ingredients

  • 2½ cups all-purpose flour, sifted
  • ¼ cup white sugar
  • 2 tsp salt
  • ¾ cup cold butter, cubed (1½ sticks)
  • ¼ cup cold vegetable shortening
  • ⅛ cup cold vodka (you may not need it all)
  • ⅛ cup cold water (you may not need it all)
  • 1 tbsp heavy cream
  • 1 egg

Instructions

  • Mix your vodka and water together and place it in the freezer, along with your cubed butter and shortening. It doesn't need to (and shouldn't) freeze, but while prepping our next ingredients, we want to keep it really cold. Place all of your dry ingredients into the bowl of your food processor.
  • To the food processor, add in your cold butter and shortening. Pulse the food processor until the mixture resembles pea-sized lumps. If you're using a pastry cutter, smash the butter into the flour with the spokes until you break up some of the chunks and achieve a similar texture as above.
  • Next, drizzle in just enough of the water/vodka mixture, while pulsing the food processor, until the dough begins to hold together. Remember, we want this liquid ice cold so as not to melt any of the butter.
    TIP: I like to add about half of the liquid, and then test it: scoop a handful of the pastry dough out and squeeze it together. Then, use your thumb or finger to break that lump apart in the center. If it immediately crumbles, you need to add more liquid. Once a lump in your hand splits into two pieces, you're dough is thoroughly moistened.
    You may not need to use all of your liquid now. If not, leave it in the fridge for later.
  • Turn your dough out onto some plastic wrap and knead it together a few times into two, round discs. Wrap each one separately and chill in the refrigerator for about an hour.
  • Once your dough is thoroughly chilled, bring it out to your counter, along with any leftover liquid (or a new glass of cold water.) Let the pastry dough sit on the counter for 3-5 minutes before starting to roll it out. Then, flatten one of the discs to create your bottom pie crust (if needed) and use the other for lattice and decorations.
  • Use this pie crust as a base for your favorite pie recipes.

Notes

If you're looking for a pie to make, check out my favorite apple pie recipe, here!