Fool Proof Pie Crust Recipe

Step 1

In a large bowl, stir together flour, sugar, and salt.

Step 2

Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.

Step 3

Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.

Step 4

Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.

Step 5

Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.

Step 6

Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)

Step 7

Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.

Step 8

Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.

Step 9

For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.

Step 10

Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.