A good, tender, flaky pie crust is a wonderful thing. Thankfully it's easy, even for a double crust pie.
Perfect for Poached Pear Pie.
Perfect for Poached Pear Pie.
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Signing UpStep 1: Gather tools and ingredients
Ingredients
2 1/2 cups flour
1 teaspoon salt
2 sticks cold butter, cut into small chunks
or replace 2-4 tablespoons butter with lard or shortening
1/4 cup cold vodka1 (or other alcohol 80-proof or higher - it will all cook off)
Tools
food processor with chopping blade
plastic wrap
refrigerator
rolling pin
pie plate
And, of course, the pie filling of your choice.
1The vodka allows you to work the dough just like you'd used ice water, but all the alcohol evaporates in the oven leaving a better-textured crust. There's less gluten aggregation, so your pie crust will be more tender.
2 1/2 cups flour
1 teaspoon salt
2 sticks cold butter, cut into small chunks
or replace 2-4 tablespoons butter with lard or shortening
1/4 cup cold vodka1 (or other alcohol 80-proof or higher - it will all cook off)
Tools
food processor with chopping blade
plastic wrap
refrigerator
rolling pin
pie plate
And, of course, the pie filling of your choice.
1The vodka allows you to work the dough just like you'd used ice water, but all the alcohol evaporates in the oven leaving a better-textured crust. There's less gluten aggregation, so your pie crust will be more tender.
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Please tell: what is the weight of a "stick of butter"?
Apples, spices, sugar, lemon juice, maybe a bit of cornstarch if they apples are juicy.
You can also use two table knives to cut against each other. The idea is to literally cut the fat into layers of smallish flattish pieces.