Summer pies need the Perfect Pie Crust! This recipe has been in our family for years and it comes out prefect every time!
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I have a major pie crush. It’s one of my favorite desserts. Hot, cold, fruit, or cream. I love pie! And you can’t make a great pie without a great crust. So I’m going to teach you all how to make my step-dad’s perfect pie crust. It’s the best! It comes out just right every time. Ready?!
My step-dad Rob is an avid cook and sometimes baker. He grew up in Pennsylvania with his grandma cooking Czechoslovakian food. Can you say homemade perogies? YUMMM!!!! He loves to talk to me about cooking and give me tips to try in dishes or give me family recipes to make for my boys. This is one of those recipes.
With Mike being a hardcore pumpkin pie eater, I knew I had to try Rob’s fool proof pie crust to make Mike’s pie a couple years ago. Guess what? The pie came out perfect. And the crust? H-E-A-V-E-N! The crust was tender and flaky, had great flavor, and was just amazing. It’s SO easy to make.
I was a little worried about all the liquid, but I should have trusted in the man. I really like the crust texture created by the mix of shortening and butter in the pie dough. And if your a little skiddish about the vodka, get over it! The alcohol bakes out of the crust in the oven and make your crust extra tender. You have GOT to try it!
Perfect Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup unsalted butter cold and cut into small cubes
- 1/2 cup vegetable shortening in small pieces
- 1/4 cup cold water
- 1/4 cup unflavored vodka
In a large mixing bowl, stir together flour and salt. Add butter and shortening. Using a pastry cutter or a fork, cut shortening and butter into flour until coarse crumbs form. (It should like kind of like sand.)
Pour the water and vodka evenly around the bowl (don't just dump the liquid into the middle). Mix dough together until all ingredients are incorporated evenly.
Divided the dough in half. Flatten each half into a circle, and wrap in plastic wrap. Refrigerate dough for at least 1 hours (up to 2 days).
Remove pie dough from fridge and roll to desired thickness. Bake according to your pie recipe.
If you are blind baking the dough for a cold pie, bake at 425 degrees F for 20 to 25 minutes or until edges are golden and center is cooked through.
If you're concerned about adding vodka to your pie crust, please know that the alcohol evaporates during the baking process and there is actually no alcohol in this pie crust when it's finished.