Pie Crust

Yield: 2 9in pie crusts

Ingredients

• 2.5 c flour
• ~1 c ice cold water (25-50% vodka optional)
• 1 tsp salt
• 2/3 c crisco (butter flavor optional)
• 6 tbsp cool butter (cold, but malleable, slightly warmer than from the fridge)

Process

• Add flour and salt to a large bowl and mix
• Add crisco and butter, using a pastry cutter, cut pieces into roughly pea-sized pieces
• Slowly add water/vodka, constantly incorporating it into the dough, about 1 tbsp at a time
• Add enough water that the dough sticks together, but isn't sticky
• Form dough into two balls, it should hold it's form
• Clean and flour a flat, dry surface
• Rough out one doughball at a time to about 11in in diameter to cover a 9in pie pan
• Crusts can be stored for a while in the fridge in parchment paper

Notes

• source
• Not a bad idea to chill the flour before working it too

Tags

(pie) (dessert)

Recipes