Flaky Pie Crust

This recipe is for a double 11” deep dish pie pan or 2 singles. Using part Vodka makes an even flakier crust. As the Vodka expands in baking, it creates even more flaky layers. Trust me this pie crust is fabulous. Friends rave about my pie crust.

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Prep Time 20

Cook Time = 18 min or more 18

Course Pie

Cuisine American

Equipment

1 Large Bowl or Double the size of the Dough. I use an 8 qrt plastic bowl with a tight-fitting lid.

Ingredients

Double Pie Crust 11”
3 cups plus 6 Tbls Gold Medal flour 479.25g
1-1/2 cups Crisco 288g
1-1/2 teaspoons salt
5 Tbls ice cold water
5 Tbls ice cold Vodka optional may use all ice water

Instructions

Use a large bowl with a lid that seals.
Combine flour, salt and crisco.
Using your hands and a pastry cutter, work the ingredients until it resembles cornmeal.
Add the cold water and cold vodka. Stir gently one time.
Seal the lid on the bowl and shake it until you hear it thump.
Remove lid and gently pull any dough on the sides together and combine with larger portion of dough.
Divide in half. It’s ready to roll out for pie pans or pie crusties.

Video

Keyword Dessert, Pie, Pie Crust, Sweets