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The Perfect Pie Crust

Makes one crust for 9” pie.

1-1/4 Cups All-Purpose Flour
½ Teaspoon Table Salt
1 Tablespoon Granulated Sugar
6 Tablespoons Unsalted Butter, cold, cut into ¼” slices
1/4 Cup Vegetable Shortening, cold, cut into two pieces
2 Tablespoons Vodka, cold
2 Tablespoons Water, cold



  • In food processor, process ¾ cup flour, salt and sugar until combined, about two 1-second pulses.

  • Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds (Dough will resemble cottage cheese curds with some very small pieces of butter remaining.)

  • Scrape processor bowl with rubber spatula and redistribute dough evenly around the processor blade.

  • Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

  • Empty mixture into a medium bowl.

  • Sprinkle vodka and water over mixture.

  • With rubber spatula, use quick folding motion to mix, pressing down on dough until it is slightly tacky and sticks together.

  • Flatten dough into a 4-inch disk.

  • Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

  • Adjust oven rack to lowest position and heat oven to 400 degrees.

  • Remove dough from refrigerator and press with fingers into a 9” pie pan, forming bottom, sides and fluted rim.

  • Refrigerate at least 15 minutes, or up to 2 days until baking according to specific pie recipe.

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The Perfect Pie Crust
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