The Ultimate Pie Crust

Cook Time - 2 Hours

Serves - 2 Pie Crusts

Difficulty - Easy

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2 cups unbleached flour

2/3 cup cake flour

2 tbs sugar

1/2 tsp salt

12 ounces cold unsalted butter cut into 1/2 “ pieces

4 tbs cold crisco, cut into 1/2” pieces

2 tbs vodka

4 tbs ice cold water

Directions —

Food processor method:

Put all the dry ingredients into the bowl of your processor, pulse briefly. Add the cubed cold fats, pulse until the fats are pea sized, try not to over pulse. While pulsing add the vodka, then the ice water 1 tbs at a time stopping when the dough comes together. Turn it out on a plastic sheet you’ve placed on your counter. Gather it in a large ball, try not to touch the dough too much, use the plastic wrap. Cut in half and place 1/2 in another sheet of plastic. Shape them into disks and refrigerate them for at least an hour and up to one day. Take them out of the fridge for at least ten minutes before rolling them out.

You can do this without a food processor, my son did, you work the butter in with a pastry cutter, sprinkle the vodka and water 1 tbs at a time until it starts to come together.

The Ultimate Pie Crust
The Ultimate Pie Crust
The Ultimate Pie Crust
The Ultimate Pie Crust