This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
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PRINTABLE RECIPE: 🖨️ thestayathomechef.com/pie-cru... 🖨️
Butter versus shortening in pie crust 00:00:22
Cutting fat into flour with pastry cutter 00:01:00
Texture of pie crust dough before liquids 00:01:22
Why add vodka to pie crust 00:01:27
Shaping and dividing dough in two 00:02:29
Wrapping pie dough in plastic wrap 00:02:44
Rolling pie crust out 00:03:08
How to transfer pie crust into pie plate 00:03:40
Trimming pie crust 00:03:48
How to make a fluted edge on a pie crust 00:03:50
How to blind bake a pie crust 00:04:20
Pie weights 00:04:30
How long to pre-bake pie crust 00:04:50
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✅Ingredients
• 2 1/2 cups all-purpose-flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup unsalted butter cold
• 1/2 cup vegetable shortening cold
• 1/4 cup ice water
• 1/4 cup vodka chilled
✅Instructions
1️⃣In a large bowl, stir together flour, sugar, and salt.
2️⃣Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
3️⃣Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
4️⃣Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
5️⃣Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
6️⃣Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs an be frozen for up to 3 months. Thaw in the fridge overnight before using.)
PRE-BAKING PIE CRUSTS
1️⃣Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.
2️⃣Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.
3️⃣For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.
4️⃣Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.
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