Fool Proof Pie Crust Recipe

4.98 from 40 votes

This recipe is foolproof thanks to a secret ingredient that guarantees a buttery, flaky perfect pie crust every time.

Prep Time15

Cook Time15

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Pie Crust

Servings: (9-inch) pie crusts

In a large bowl, stir together 2 1/2 cups all-purpose-flour, 2 tablespoons granulated sugar, and 1 teaspoon salt.
Cut the 3/4 cup unsalted butter (cold) and 1/2 cup vegetable shortening (cold) into small cubes. Toss them in the flour to prevent sticking. Use a pastry cutter to cut the butter and shortening into the flour mixture until it resembles coarse meal or sand.
Gradually add 1/4 cup ice water and 1/4 cup vodka (chilled) to the flour mixture, about 1 tablespoon at a time, stirring gently between each addition until the dough just comes together. Do not overmix.
Gently press the dough into a ball with your hands. Divide it into two equal portions.
Place each portion onto a separate 12-inch piece of plastic wrap. Flatten each portion into a 2-inch-thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour before rolling. (For longer storage, freeze the wrapped discs for up to 3 months. Thaw in the refrigerator overnight before use.)

Unwrap the chilled dough and transfer it to a lightly floured surface. Roll each disc into a 12-inch circle, working from the center outwards to maintain an even thickness.
Gently place the crust into an ungreased pie plate, allowing the edges to hang slightly over the rim. Trim, roll, and crimp the edges as desired. Use a fork to prick holes into the bottom of the crust.
To blind-bake, place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. This will keep the crust from puffing up or shrinking during baking.
Bake at 400°F (200°C) for 12-15 minutes, or until the crust is lightly golden.

[yeetvid]

This recipe calls for cutting your butter and shortening into the flour mixture using a pastry cutter, but you have other options!

CHEESE GRATER: Use a cheese grater to slice your cold butter. Be sure to grate the butter as finely as possible so that the pieces of fat can be more evenly distributed throughout the dough.
PASTRY CUTTER: This specialized kitchen tool has 3 to 4 curved blades attached to a handle so that you can cut the fat into the flour using a rocking motion.
FOOD PROCESSOR: This method is fast and creates an even texture in seconds. Simply place your flour mixture into the bowl of the food processor along with your cold butter and shortening. Using the S-blade, pulse the mixture together until it resembles a coarse meal or sand.