Fool Proof Pie Crust

This Fool Proof Pie Crust is seriously so easy, moist and delicious!  Step by step photo tutorial!

True confession:  I don’t like pie crust.

Don’t tell anyone.  And don’t throw things at me.

I just feel like . . . okay, I just feel like it’s not that delicious, and compared to the fillings of the pie, it’s just not worth it.  I mean, my desserts need to be worth it.

I think the root of the problem is that made from scratch crusts are best, they are tricky, and therefore I don’t make them.

However!!  I just recently tried America’s Test Kitchen’s Fool Proof Pie Crust, and OMG.

Let’s talk about why it’s so good.  First, there is a little bit of sugar in there which really adds something for me.  Second, it comes together so easily.  Like it makes me feel like maybe I should have been a pastry chef.  It’s that convincing of a pie crust.  Finally, it’s delicious.  I made an amazing pie in it that I’m going to share with you later this week, and I totally ate every last bit of crust.  #worthit

Should we get started?

1.  Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer.  Also stick in there 2 TBSPs vodka and 1/4 cup vegetable shortening.  Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator.  Leave everything in there about a half hour.  When you remove the water from the fridge, add ice to it.

2.  To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar.  Pulse until just combined.

3.  Add the chilled butter and shortening.

4.  Pulse until it is combined and there are no streaks of flour left.

5.  Add the last 1/2 cup of flour.

6.  Pulse until it is combined, broken up, and evenly distributed around the bowl.

7.  Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.(My friend, Crazy for Crust, says you can use vinegar instead of vodka.)

8.  With a stiff spatula work the dough into a ball.

9.  Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.

10.  Using a lot of flour, roll the dough out.

11.  Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.

12.  Press into the pie plate, trim off the extra dough, and pinch the edges.

Fool Proof Pie Crust

Ingredients

• 1 1/4 cups all purpose flour
• 1 TBSP granulated sugar
• 1/2 tsp salt
• 6 TBSPs unsalted butter
• 4 TBSPs vegetable shortening
• 2 TBSPs vodka (see note)
• 2 TBSPs ice water

Instructions

1. Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 4 TBSPs (1/4 cup) vegetable shortening, cut in pieces. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it.
2. To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.
3. Add the chilled butter and shortening.
4. Pulse until it is combined and there are no streaks of flour left.
5. Add the last 1/2 cup of flour.
6. Pulse until it is combined, broken up, and evenly distributed around the bowl.
7. Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.
8. With a stiff spatula work the dough into a ball.
9. Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.
10. Using a lot of flour, roll the dough out.
11. Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.
12. Press into the pie plate, trim off the extra dough, and pinch the edges.

Notes

My friend, Crazy for Crust, says that vinegar works as a substitute for the vodka, though the vodka does not add any taste and the alcohol vaporizes in the oven.

Recipe from America’s Test Kitchen