Flaky Pie Crust Recipe
American · Baking, Pastry · 20 min total
A classic, buttery, and flaky pie crust that works beautifully for both sweet and savory pies. This recipe uses the cold butter and vodka method for extra tenderness.
20
min prep
min prep
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup cold vodka
- 1/4 cup ice water
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add the cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
- Drizzle the cold vodka and ice water over the mixture. Stir with a fork until the dough just comes together. It should be shaggy and not too wet.
- Turn the dough out onto a lightly floured surface. Divide in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- When ready to use, let the dough sit at room temperature for 5-10 minutes to soften slightly. Roll out on a floured surface to about 1/8-inch thickness.
- Transfer to a pie dish, trim and crimp edges as desired. For a pre-baked crust, prick the bottom with a fork and bake at 425°F for 15-18 minutes until golden.
Tips
- The vodka helps create steam and flakiness without adding too much water; it evaporates during baking.
- Keep all ingredients and tools very cold for best results.
- Leftover dough can be frozen for up to 3 months.
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