The elusive perfect pie crust!

An Apple Pie using a double batch of this pie crust recipe

My Mother was the Queen of Pie baking!  Unfortunately, I didn't inherit her gift of pie crust making.  Give me a cake anyday, but please... oh please don't make me roll out a crust!  Mom's crusts were just like my Grandmother's - flaky, ethereal, a touch of saltiness married with whatever sweet filling was found nestled within.  The second best thing about my Mom baking a pie crust was the treats she made for us kids while she made them.  She would roll her pie crust out thinly, trim enough for her pie and then use the leftover scraps, brushed with melted butter and then sprinkled with cinnamon and sugar, and baked to a flaky golden brown.  She had no idea how special it was to me that she would take an extra step like that.. what an expression of love.  I miss my Mom every day.

Well, the crust making techniques of my Mom and Grandmother have eluded me for years.  Sometimes I can make a perfect crust, other times, forget it!  I can't tell you how many times I've scrapped it all and had to start a second crust!  Curses!  I'm happy to report, that my search for the perfect crust has finally ended!

The Secret to Great Crust

I have made some interesting discoveries over the years.  Lots of failures and successes helps!  While I can't say that this crust is "foolproof", you'd have to be a pretty bad cook not to have it work out perfectly each time. 

Here are some great hints for success:

{} Think COLD!  Keep all your ingredients ice cold at every possible level!  Keep your shortening, butter, liquids and even flour in the refrigerator.  Make sure you use iced water/liquid and put your dough in the refrigerator to chill for 30 minutes before rolling it out.  You'll be glad you did.

{} Use the food processor ONLY to mix the butter/shortening and the dry ingredients together.  Don't use it to add your ice water.  You will get much more dramatic layering if you add your iced liquids to the flour using a spatula, folding and turning over and over. 

See the layers of flakey tenderness?  Achieve these same
results by using a spatula to fold in the water and vodka!

{} Use a scale to measure out your ingredients.  It's accurate EVERY time.  Trust me on this one!

{} Use a French rolling pin.  You know the kind, with the tapered ends.  They give you far better control in shaping the dough. 

{} To avoid the shrinking pie crust, try chilling your crust 15 minutes before baking.  Using a fork poke several small holes in the bottom and the sides to allow steam to escape.

For purposes of this crust, the other secret to this crust is Vodka.. yes, Vodka.  According to the food science experts at Cooks Illustrated, Vodka is 60% water and 40% ethanol.  Water helps to form gluten, and ethanol does not.  So, when you combine 4 TBS of water with 4 TBS of Vodka, you're getting the benefit of 6.5 TBS of water and the non-gluten forming ethanol forms pockets - thus extra flakiness.  The alcohol burns off in the crust, so you never even taste it.

Try this crust.. it's easy as can be.  If you struggle with rolling your crust, try rolling it out between two sheets of waxed paper, or cover your rolling pin with a stockinette cover and give your pie crust a good dusting of flour - under and on top.  You can also consider getting a pie pocket from King Arthur flour.  Just slip your dough in, zip it up and roll it out to a perfect size each time. 

Pefectly Flaky Pie Crust
Makes one 9 Inch Pie Crust

Ingredients:

• 1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour , plus more for work surface
• 1/2 teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
• 1/4 cup (about 1 3/4 ounces) chilled vegetable shortening , cut into 4 pieces
• 2 tablespoons vodka , cold
• 2 tablespoons cold water

Instructions:

1. Process ¾ cup flour, salt, and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie plate from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.