How to Make the Best Pie Crust

Ingredients

• 2.5 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup unsalted butter (cold, cut into cubes; recommended to freeze for 15 minutes before use)
• 3 tbsp ice cold vodka or water (up to 4 tablespoons as needed to bind dough)
• 1 large egg (for egg wash)

Steps

1. 1

   Place the 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a food processor.

2. 2

   Add the 1 cup cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.

3. 3

   Add in the ice cold vodka (or water), one tablespoon at a time, pulsing between additions.

4. 4

   If your dough has come together into a ball, don’t add any more liquid; you want just enough to bind the dough. Mix until just combined.

5. 5

   Turn the dough out of the food processor, divide into two equal pieces, and form into flat oval disks.

6. 6

   Wrap the disks in plastic wrap and place in the fridge for at least 30 minutes (up to 2 days), or freeze for up to a month.

7. 7

   When you’re ready to make your pie, turn the dough out on a floured surface and roll out into a large circle to about an 1/8th of inch thickness.

8. 8

   Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.

9. 9

   Roll the dough over your rolling pin until it’s fully wrapped around, then unroll the dough over the dish, centering it.

10. 10

    Roll the excess dough on the edges in and under towards the dish, like you’re rolling up a sleeping bag, then use your fingers to press the dough, sealing it to create a thick outer crust.

11. 11

    Crimp the dough by making a “v” with two fingers on one hand on the outside of the pie crust and using the index finger of the opposite hand to make an indent in the pie crust; repeat around the entire perimeter.

12. 12

    In a small bowl, whisk together the egg and a teaspoon of water to create an egg wash.

13. 13

    Use a pastry brush to brush the edges of the pie crust with the egg wash for a golden finish.

14. 14

    Use a fork to poke a few holes in the bottom of the crust to prevent any air bubbles from forming, then use with your favorite pie recipe.

Notes

For the flakiest crust, cut your butter into cubes and freeze them for 15 minutes before starting. If freezing the dough for later use, it can be stored for up to 3 months; defrost in the fridge the day before you plan to use it.

Nutrition per serving

• dessert
• baking
• pie crust
• vegetarian
• flaky
• buttery