Fool Proof Pie Crust

This Fool Proof Pie Crust is seriously so easy, moist and delicious!  Step by step photo tutorial!
This Fool Proof Pie Crust is seriously so easy, moist and delicious! Step by step photo tutorial!

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True confession:  I don’t like pie crust.

Don’t tell anyone.  And don’t throw things at me.

I just feel like . . . okay, I just feel like it’s not that delicious, and compared to the fillings of the pie, it’s just not worth it.  I mean, my desserts need to be worth it.

I think the root of the problem is that made from scratch crusts are best, they are tricky, and therefore I don’t make them.

However!!  I just recently tried America’s Test Kitchen’s Fool Proof Pie Crust, and OMG.

Let’s talk about why it’s so good.  First, there is a little bit of sugar in there which really adds something for me.  Second, it comes together so easily.  Like it makes me feel like maybe I should have been a pastry chef.  It’s that convincing of a pie crust.  Finally, it’s delicious.  I made an amazing pie in it that I’m going to share with you later this week, and I totally ate every last bit of crust.  #worthit

Should we get started?

1.  Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer.  Also stick in there 2 TBSPs vodka and 1/4 cup vegetable shortening.  Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator.  Leave everything in there about a half hour.  When you remove the water from the fridge, add ice to it.

2.  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.This Fool Proof Pie Crust is seriously so easy, moist and delicious!

3.  Add the chilled butter and shortening.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

4.  Pulse until it is combined and there are no streaks of flour left.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

5.  Add the last 1/2 cup of flour.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

6.  Pulse until it is combined, broken up, and evenly distributed around the bowl.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

7.  Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water. (My friend, Crazy for Crust, says you can use vinegar instead of vodka.)

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

8.  With a stiff spatula work the dough into a ball.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

 

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

9.  Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

10.  Using a lot of flour, roll the dough out.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

11.  Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.

This Fool Proof Pie Crust is seriously so easy, moist and delicious!

12.  Press into the pie plate, trim off the extra dough, and pinch the edges.

This Fool Proof Pie Crust is seriously so easy, moist and delicious! Step by step photo tutorial!

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Fool Proof Pie Crust

Ingredients

  • 1 1/4 cups all purpose flour
  • 1 TBSP granulated sugar
  • 1/2 tsp salt
  • 6 TBSPs unsalted butter
  • 4 TBSPs vegetable shortening
  • 2 TBSPs vodka (see note)
  • 2 TBSPs ice water

Instructions

  1. Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 4 TBSPs (1/4 cup) vegetable shortening, cut in pieces. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it.
  2. 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.
  3. Add the chilled butter and shortening.
  4. Pulse until it is combined and there are no streaks of flour left.
  5. Add the last 1/2 cup of flour.
  6. Pulse until it is combined, broken up, and evenly distributed around the bowl.
  7. Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.
  8. With a stiff spatula work the dough into a ball.
  9. Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.
  10. Using a lot of flour, roll the dough out.
  11. Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.
  12. Press into the pie plate, trim off the extra dough, and pinch the edges.

Notes

My friend, Crazy for Crust, says that vinegar works as a substitute for the vodka, though the vodka does not add any taste and the alcohol vaporizes in the oven.

http://www.wineandglue.com/2015/06/fool-proof-pie-crust.html

Recipe from America’s Test Kitchen

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Comments

  1. Jennifer says

    Oh my goodness I thought I was the only person on the planet who did not like pie crust!!! Thank you for this recipe, I cannot wait to try it!

  2. says

    Pie crusts do not top my list of favourite things, but I appreciate them for somewhat balancing the sweet or savoury filling/topping with their blandness….and it’s okay, I’m not throwing anything at you. 🙂 Love the colour of your spatula, by the way. 😀
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  3. Shelby says

    Just was wondering what size of a pie pan this is for? 8 or 9 inches? I didn’t see a specification in the instructions! Thanks (:

    • says

      Hi Sharity! The vodka is only 60% water, so it makes the crust easier to roll, and then the alcohol cooks off during baking leaving no taste. Vinegar can be substituted, though in my experience it does leave a slight taste.

  4. Nina says

    When I first seen this recipe I thought I had to try it. I dont keep vodka so I opted to use vinegar. When I got to the rolling out part I could smell the vinegar and that made me leary. I decided to cook a little of the dough to make sure it was good before I put my pie filling in it. It baked beautifully. I am so impressed. I cant wait until Thanksgiving so I can show that beauty off. Thanks so much for the recipe.

  5. Barb says

    can you make this a few days ahead of time and store in discs in the fridge? If so is the quality the same? Thanks so much! I have used the same recipe for years, but I’m going to use yours this year!!!

  6. Natalia says

    I have a silly question… do I bake the pie crust before I put the filling in? Or do I just bake it all at once, with the filling and all?

  7. Holly Metz says

    Mine came out super crumbly after I tried to form it into a ball with the spatula. It’s sitting in the fridge now since I’m not using it until tomorrow. Did anyone else have this problem…I followed the recipe to the letter but it didn’t seem like enough ice water.

    • says

      Holly, if I had to bet, I would say that you added too much flour. This is a really easy mistake to make. If you scoop your flour (like put the measuring cup into the flour) and especially if you then tap it down an add more, you will have too much flour. Flour should be measured by being scooped into the measuring cup with a spoon, no tapping, and then leveled off. Again, a really common mistake.

  8. Erin says

    I made this crust and I had a night before thanksgiving freak out at first because I was snacking on the dough and it tasted awful due to the vinegar. Luckily most of the vinegar tasted faded after I baked it. I think I would reduce the amount of vinegar though, maybe just 1 TBSP. In the end, it turned out pretty well.

    • says

      Yeah, I had the same thought when I made this recipe with vinegar. I will say that I think new vinegar and high quality vinegar helps. But! Even with those I could still taste it and I’m worried that reducing the vinegar by half would mess up the liquid to flour ratio. This is why I love the vodka option, it bakes off perfectly. Thanks for sharing this, Erin!

  9. An Smith says

    Hi just going to try this recipe. Having difficulty re measurements, 4tbls & 6tbs
    What is this in cups. It’s hard to measure tablespoons. In Canada all the butter and shortening are in cups. Please help.
    Thank you Ann.

  10. Pam Young says

    I forgot to post his, but I made this pie crust and it was the best I have ever made or tasted!! It was super flaky and buttery!! I had to add a little more flour as it was too moist, but it is the best!!

    • Esteele says

      I can’t stand the taste of vinegar and I don’t have booze of any kind in the house so what can I use since water will not give good results?

  11. Ann says

    I just made this out of the America’s Test Kitchen cookbook. Mine wouldn’t roll without falling apart had to pat it into the pan.

  12. Naiyer says

    Hi Lisa I am a Muslim and I can ‘t use vodika plz tell me what can I use instead because I love to eat pies thanx in advance

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