The Perfect Pie Crust
Jean from Smith & Truslow
One 9-inch crust
1 hours 30 minutes
25 minutes
American
Dessert
Our go-to crust for sweet pies. Cold butter and a splash of chilled vodka, which bakes off faster than water, make it extra light and flaky, and a food processor makes it quick. For a savory crust, cut the sugar to 1/2 tablespoon and add a teaspoon of your favorite dried herbs. For a spiced twist, try the crust on our Pumpkin Pie with Coconut Milk & Anise Seed Crust.
Ingredients
- 1 stick (1/2 cup) cold unsalted butter
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons sugar
- 1 egg yolk
- 2 tablespoons vodka, chilled
Directions
- Dice butter into ¼ in cubes. Spread on a parchment lined cookie sheet and freeze for 20-30 minutes.
- Add the flour, sugar, and salt to a food processor.
- Add butter and pulse mixture until it resembles coarse meal.
- Mix together egg yolk and vodka.
- Slowly drizzle the yolk mixture into the food processor while pulsing, just until the dough begins to stick together.
- Shape into a disk, wrap in plastic wrap and chill for 1 hour.
- Roll out crust on floured surface.
- Press into a 9-inch pie pan and crimp around the edge.
- To blind-bake (for cream or no-bake fillings): chill the crust 15 minutes, line with parchment and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, remove the weights and bake 8 to 10 minutes more, until golden.
