Foolproof Pie Dough for a Single-Crust Pie
By America's Test KitchenPublished on May 20, 2013
Time
55 minutes, plus 45 minutes chilling
Yield
For one 9-inch Single-Crust Pie
Ingredients
1 ¼ cups unbleached all-purpose flour (6 ¼ ounces/177 grams), divided½ teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (¾ stick), cut into ¼-inch slices¼ cup chilled solid vegetable shortening, cut into 2 pieces2 tablespoons vodka, cold2 tablespoons cold water
Before You Begin
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Instructions
- Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
- Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
Time
55 minutes, plus 45 minutes chillingYield
For one 9-inch Single-Crust PieIngredients
1 ¼ cups unbleached all-purpose flour (6 ¼ ounces/177 grams), divided
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (¾ stick), cut into ¼-inch slices
¼ cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
Test Kitchen Techniques
Ingredients
1 ¼ cups unbleached all-purpose flour (6 ¼ ounces/177 grams), divided
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (¾ stick), cut into ¼-inch slices
¼ cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
Test Kitchen Techniques
Ingredients
1 ¼ cups unbleached all-purpose flour (6 ¼ ounces/177 grams), divided
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (¾ stick), cut into ¼-inch slices
¼ cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
Test Kitchen Techniques
Why This Recipe Works
We wanted to make pie dough that was tender, flavorful, and consistent. Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that rolled out easily, we use a unique mixing method that "waterproofs" much of the flour so that it can't be hydrated and form gluten. We also use some vodka, which is just 60 percent water, and therefore produces less gluten. It contributes no alcohol flavor, since the alcohol vaporizes in the oven.
Before You Begin
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Instructions
- Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
- Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
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