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Buttery Flaky Pie Crust for Savory and Sweet Pies Recipe

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This recipe for Buttery Flaky Pie Crust for Savory and Sweet Pies is from Cindy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c all purpose flour
1 1/4 tsp salt
6 T very cold butter cubed
3/4 cup very cold vegetable shortening ( freeze mine)
1/4 c very cold vodka (you can use all water but the vodka is truly part of the secret to a very flaky crust. It inhibits the the development of gluten while mixing.
1/4 c ice water
1 T sugar for Sweet pies
Directions:
Directions:
Mix the flour and salt together in a large bowl. Using a pastry cutter, cut in shortening and butter.
Sprinkle with vodka and water over mixture and using a large rubber spatula fold dough over on itself pressing down on it until combined and slightly tacky. Divide dough in half in bowl and place each half on wax paper or cling wrap. form a flattened disk and refrigerate at least 45 minutes or up to 2 days. Dough can also be frozen up to 3 months for future use at this point, make sure it is well wrapped and sealed.

Using a food processor, put in bowl of processor holding out 1 cup of flour, process about 10 seconds. Scrape bowl and add remaining cup of flour and pulse until dough has been broken up, 4-6 pulses. Empty into bowl and proceed with wet ingredients as stated above.

*If making a top and bottom crust, divide dough so one portion is smaller than the other. Use the large one for bottom crust and smaller for top crust.
Number Of Servings:
Number Of Servings:
2 pie crusts
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I've worked with many different pie crusts over the years. This is by far the best! The 4 secrets to successful pie crust is:
*Work with very cold ingredients *Don't overwork dough *Use the vodka I keep a small jar in the freezer *chill and rest dough at least 45 minutes before rolling out.

When rolling dough use a lightly floured surface and roll out from the middle turning often. When its the size your want, fold gently in half and place in pie dish or roll gently onto rolling pin and roll into pie plate.

 

 

 

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