Fool Proof Pie Crust

This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
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Butter versus shortening in pie crust 00:00:22
Cutting fat into flour with pastry cutter 00:01:00
Texture of pie crust dough before liquids 00:01:22
Why add vodka to pie crust 00:01:27
Shaping and dividing dough in two 00:02:29
Wrapping pie dough in plastic wrap 00:02:44
Rolling pie crust out 00:03:08
How to transfer pie crust into pie plate 00:03:40
Trimming pie crust 00:03:48
How to make a fluted edge on a pie crust 00:03:50
How to blind bake a pie crust 00:04:20
Pie weights 00:04:30
How long to pre-bake pie crust 00:04:50

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✅Ingredients

• 2 1/2 cups all-purpose-flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup unsalted butter cold
• 1/2 cup vegetable shortening cold
• 1/4 cup ice water
• 1/4 cup vodka chilled

✅Instructions

1️⃣In a large bowl, stir together flour, sugar, and salt.

2️⃣Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.

3️⃣Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.

4️⃣Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.

5️⃣Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.

6️⃣Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs an be frozen for up to 3 months. Thaw in the fridge overnight before using.)

PRE-BAKING PIE CRUSTS
1️⃣Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.

2️⃣Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.

3️⃣For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.

4️⃣Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.


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[judyt]

I’ve been making this crust for many years and it’s perfect every time. It’s tasty and flaky. Also, it’s very easy to roll out and you really can’t over-flour it in the rolling process.

[mathewward]

This recipe is fantastic!in fact it’s the only pie crust I’ve ever been able to make without my food processor.

[debratosch]

You give the best instructions. So easy to follow! Thank you.

[nooncactus]

I’m not too old to learn a new trick or two. I passed your recipe along to my daughters, thank you. 🌺❤️🌺

[lucilleball]

Thanks so much Racheal for this recipe for pie crust and all the tips. I never had much success before, but watching this makes me want to make it again. Nothing better than a homemade flaky crust. Thanks.... Claudia

[WorldofMichaelTrent]

New Yorker here that loves apple pie. When I lived there, I used those store-bought crusts. Then I moved to Brasil, where there are no store-bought crusts - and I stressed over making my own crust. Don't know why. Then I saw this vid, make this recipe, and it turned out GREAT! So easy! Don't know why I was so afraid. Thanks for this video!

[StevesStrayStuff]

Damn, this video solves all of my pie crust problems! I have used vodka for years when making my pie crusts, I just did not know the vodka needed to go into the pie crust dough!

[jarrvia]

What a great recipe.. used it today... My go to for the perfect flakey crust ❗

[KelvinsKitchen]

Wow amazing Pie Crust recipe. Delicious and flaky. Great tips and fabulous presentation as usual!

[Dog-mom]

Love this recipe! Thank you so much! My pies come out perfect every time now. My friends are pie snobs and only like all butter pie crusts. I don’t care. I think it tastes the same and even better.

[djr]

I love pie and my mother made great pies but I never could, I will definitely try this one

[stokesjo]

I made homemade biscuits the other day and used my food processor to cut in the butter. It made a very nice uniform “dry” mix. It would probably work for the pic crust too, before wet ingredients are added.

[roselandebazelais]

Hi.My name is Sarah.I am 6 years old.And I just watched your video because I had to use the word CRUST in a sentence.I didn't know what is a crust so my tatie had me watching this clip so I would know.Thank you so much for posting it.

[davidsouza]

Great demonstration, with valuable tips!! I can wait to give this a try, soon. I want to make a couple quiches. I hope your not tired of hearing, your amazing and beautiful. Have a great day!!

[claudinemckay]

You are so sweet with a pretty smile 😊 love your recipes ❤️ Thank you 🙏

[thelionandthebee]

Oh my gosh! I looks SO DELICIOUS 😋! LOOKING forward to making it! Thanks❤

[SecretsInTheOvenFoodChannel]

It looks so easy to make! Thanks for your perfect instructions! 👏

[sadieme]

Looks awesome and I learned something. pie crust ( in the refrigerator section ) is pretty awesome....and I mean AWESOME.

[fujipix]

Thanks so much for this. Definitely going to try the vodka!

[cherylnorise]

So I need to buy a big bottle of vodka. For extracts and pies. Thanks for the great tips. I struggle with pie crust. But you always have the best recipe that trouble shoot all of my mishaps. Lol Thank you