How to Make Pie Crust

How to Make Pie Crust
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.
 
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Step 1Gather tools and ingredients

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.
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27 comments
May 3, 2011. 8:42 PMmutantpoptart says:
This is the best pie crust I have ever eaten! Flaky and delicious...
Nov 21, 2010. 5:37 PMmargrove says:
Good instructable, thanks!
Please tell: what is the weight of a "stick of butter"?
Dec 1, 2010. 1:20 PMgauch says:
a stick of butter usually weighs 90g
Nov 21, 2010. 8:39 PMsandtigger says:
In the States a stick is 1/2 cup or 1/4 pound.
Aug 18, 2010. 12:14 PMcherishcherub says:
how many grams of pastry will this make? thanks!
Feb 21, 2009. 8:43 PMI_am_Canadian says:
Mmmm....<br/><br/>I just used this in <a rel="nofollow" href="http://www.instructables.com/id/French_silk_pie_1/">this</a> pie. Its a tad hard to work with, but thoroughly delicious. Thanks very much!<br/>
Nov 10, 2007. 5:40 AMcowscankill says:
do you know what ingrediants are used in apple pie?...hmm...cinamon,apples...uhuhuh...
Sep 6, 2008. 10:18 PMTobita says:
Butter with te apples for a savory taste
Jun 17, 2008. 8:39 AMBig Bwana says:
Blackberries and ginger are a great addition to a apple pie as well
Jun 19, 2008. 6:44 AMcowscankill says:
ok. thanks
Dec 10, 2007. 2:21 PMcowscankill says:
how can you tell if the apples are juicy?
Nov 25, 2010. 2:46 PMcowscankill says:
Oh wow these are old comments. But thanks for the reply :D
Nov 11, 2007. 11:36 AMcowscankill says:
thanks canida!
Jan 13, 2008. 12:19 PMnotker says:
mmmmhh yummy.... nice Instructable in two weeks I try this one
Dec 30, 2007. 7:47 PMGorillazMiko says:
Wow... that looks delicious.
Oct 13, 2007. 4:38 PMzachninme says:
What pies were those? I spotted some blueberries and pears (Although I only knew they were pears from the description... I thought they were apples...) I see zest, and I think those are peaches?
Oct 15, 2007. 2:21 PMzachninme says:
Wow, those sound good... *waits for more pie ibles*
Oct 14, 2007. 1:22 PMlisarea says:
I just learned a pie crust magic trick, where you use half water and half vodka for the liquid. Because gluten can't form in alcohol, the vodka lets you add more liquid so the dough is more pliable and easier to work with, without making it too tough. This came from a recipe in the current issue of Cook's Illustrated, but I just adapted the vodka trick to my regular pie crusts. I've made two that way so far and the crusts were perfect both times.
Oct 12, 2007. 1:45 PMT3h_Muffinator says:
PIEEEEEE! Seriously.... why do you guys have all the Pie AFTER I leave?
Oct 13, 2007. 4:33 PMzachninme says:
Sorry, but nobody loves you... you poor creature! They made muffins... change your name to T4h_Pieinator, and you'll get some.
Oct 12, 2007. 12:51 AMarbitrarylogic says:
Just out of curiosity, is there any possible workaround to create this wonderful dough if a food processor is nowhere to be found?
Oct 12, 2007. 5:21 AMzer0vector says:
You can "cut" the fat into the flour using a variety of methods, the food processor is just the fastest and involves the least elbow grease. You can use a pastry cutter, a fork, or I've even used a potato masher in a pinch. Make sure the biggest chunks of fat are about the size of a pea.

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Author:canida
I've been posting Instructables since the site's inception, and now run Community and Marketing. Follow me for food and more!