Best Foolproof Pie Dough Recipe from Cooks Illustrated

Discover the secret to creating the perfect pie dough with this foolproof recipe. The unexpected addition of vodka ensures a flaky, tender crust every time, while the food processor method simplifies the process for bakers of all skill levels.

This innovative approach to pie dough comes from culinary experts who understand the science behind baking. The vodka acts as a magical ingredient, adding moisture without encouraging gluten formation, resulting in a crust that’s easy to work with and deliciously crisp when baked.

Ingredients

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water

Directions

1. Begin by combining 1 1/2 cups of flour with the salt and sugar in your food processor. Pulse briefly to mix. Next, add the cold butter slices and shortening pieces. Process for about 15 seconds, or until the dough starts to form uneven clumps resembling cottage cheese curds. Ensure there’s no dry flour visible.
2. Scrape down the sides of the bowl with a rubber spatula and redistribute the dough around the blade. Add the remaining cup of flour and pulse 4 to 6 times, just enough to break up the mass of dough and evenly distribute it in the bowl. Transfer this mixture to a medium bowl.
3. Now for the secret ingredient: sprinkle the cold vodka and water over the dough mixture. Using a folding motion, mix the liquids in with a rubber spatula, pressing down on the dough until it becomes slightly tacky and holds together.
4. Divide the dough into two equal portions and shape each into a 4-inch disk. Wrap the disks individually in plastic wrap and refrigerate for at least 45 minutes, or up to 2 days if you’re planning ahead.

Why This Recipe Works

The magic of this pie dough lies in its unique combination of ingredients and techniques. The vodka adds moisture without contributing to gluten formation, resulting in a dough that’s pliable and easy to roll out, yet bakes up flaky and tender. The food processor method ensures that the fat is evenly distributed throughout the flour, creating those coveted layers in your finished crust.

Tips for Perfect Pie Dough

• Keep all ingredients cold for the best results.
• Don’t overprocess the dough – those visible bits of butter are what create flakiness.
• Let the dough rest in the refrigerator to relax the gluten and firm up the fats.
• When rolling out the dough, work quickly to keep it cold.

Versatility of This Pie Dough

This foolproof pie dough is incredibly versatile. Use it for sweet pies like classic apple or cherry, or for savory applications like quiches or pot pies. The recipe yields enough for a double-crust pie, so you can create beautiful lattice tops or decorative cut-outs to adorn your creations.

Nutritional Facts

Mastering the Art of Pie Making

With this foolproof pie dough recipe in your culinary arsenal, you’re well on your way to becoming a pie-making pro. Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t picture-perfect. Each pie you make will be better than the last, and before you know it, you’ll be the go-to baker for all your friends and family gatherings.

Experiment and Enjoy

While this recipe is perfect as-is, don’t be afraid to experiment once you’ve mastered the basics. Try adding herbs or spices to the dough for savory pies, or a touch of cinnamon for sweet fruit pies. The possibilities are endless, and the joy of creating your own signature pie crust is unmatched in the world of home baking.