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    You are in: Home / Recipes / Cook's Illustrated Foolproof Pie Crust Recipe
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    Cook's Illustrated Foolproof Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    xtine's Note:

    This technique produces a light, flaky crust. The secret is vodka.

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    Ingredients:

    Yield:

    pie crust

    Units: US | Metric

    Directions:

    1. 1
      Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous 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, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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 medium bowl.
    2. 2
      Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
    3. 3
      Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
    4. 4
      Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
    5. 5
      Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on January 23, 2014

      55

      This is my favorite pie crust recipe and the result has been outstanding every time I've made it (five now), flakey and flavorful. The first time I made it, when I took the dough out of the refrigerator, I was concerned that something had gone wrong because the dough was very sticky and didn't feel like a typical pie crust dough to me. But with the flour I used to roll it out, I came together wonderfully and was smooth as silk. This is the crust to beat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014

      55

      Love this pie crust, works very well in dry climates. I find if I need to add even more vodka because the flour has dried out, it not a problem and does not hurt the texture of the finished dough.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cook's Illustrated Foolproof Pie Crust

    Serving Size: 1 (366 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1745.6
     
    Calories from Fat 1097
    62%
    Total Fat 121.8 g
    187%
    Saturated Fat 58.7 g
    293%
    Cholesterol 183.1 mg
    61%
    Sodium 1176.5 mg
    49%
    Total Carbohydrate 131.8 g
    43%
    Dietary Fiber 4.2 g
    16%
    Sugars 13.0 g
    52%
    Protein 16.8 g
    33%

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