Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. This is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust.

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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
1 double pie crust for a 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour and salt together in a mixing bowl.

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  • Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.

  • Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.

  • When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.

Nutrition Facts

425 calories; protein 4.2g 8% DV; carbohydrates 29.8g 10% DV; fat 30.5g 47% DV; cholesterol 45.8mg 15% DV; sodium 414.3mg 17% DV. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2013
This is seriously the best pie crist recipe ever. I didn't have shortening on hand so used chilled coconut oil and the results were the tastiest, flakiest pie crust I've ever made. I will never use another pie crust recipe ever! Read More
(19)

Most helpful critical review

Rating: 3 stars
02/16/2013
It's easy to make but I don't think it would please anyone who really loves pie crust. Turns out more mealy than flakey. A purchased frozen pie crust is probably flakier. I'm going back to the putzy method of minimal handling and keeping the dough cold. Read More
(5)
38 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/19/2013
This is seriously the best pie crist recipe ever. I didn't have shortening on hand so used chilled coconut oil and the results were the tastiest, flakiest pie crust I've ever made. I will never use another pie crust recipe ever! Read More
(19)
Rating: 5 stars
11/14/2012
I have been using this recipe for years and am never afraid to make a crust. It is not salty, which is an issue I have with most crusts, and is very flaky and SUPER easy to work with!!!!!! Read More
(15)
Rating: 5 stars
12/23/2014
To handle the dough less I put the butter and the shortening in the freezer for about 30 min. I use a coarse cheese grater to grate those 2 ingredients. It reduces the amount you must work the dough. I also put the water and vodka mix in the freezer before adding to the flour. Read More
(13)
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Rating: 5 stars
10/28/2012
Just like alton brown's from good eats. He showed the scientific reason alcohol makes the best crust( but he used applejack for apple pie) I like replacing 3/4 cup of flour with whole wheat. The nuttiness works well with the vodka. Read More
(13)
Rating: 5 stars
11/25/2012
This is my go to pie crust recipe. I even mix it in the food processor using pulse and adding the liquid last. It's a breeze to mix and roll and tastes fabulous! My mom used to hem and haw about ever making a homemade pie. No big deal to me! I'd never buy a cheesy store bought crust when it's this easy. Read More
(9)
Rating: 5 stars
07/15/2012
Finally an pie crust that is easy to roll out AND flaky! This is a less sweet version of the standard versions with sugar. I really like my crusts that way as it brings out the flavor of the fruit fillings. Read More
(8)
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Rating: 5 stars
08/03/2013
great recipe. I cut the frozen butter sticks into real thin slices. I first mix the shortening in really well then add the butter but leave larger pieces. gently fold in the wet ingredients. I get a very flaky crust with this one. thanks. Read More
(5)
Rating: 3 stars
02/16/2013
It's easy to make but I don't think it would please anyone who really loves pie crust. Turns out more mealy than flakey. A purchased frozen pie crust is probably flakier. I'm going back to the putzy method of minimal handling and keeping the dough cold. Read More
(5)
Rating: 3 stars
04/22/2015
It makes a flaky pie crust but when that vodka evaporates during baking.....it shrinks terribly even when using pie weights! Let me put it this way: It makes an ugly but flakey pie crust. Read More
(3)
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