Perfect Buttery and Flaky Pie Crust

| 4/19/2012 2:36:00 PM

Tags: pie crust, recipes,

The secret to a memorable pie crust is to create light, flaky layers that give way to a buttery tenderness in each bite. 

The colder your ingredients are, the better your crust will be. You can even freeze the flour in advance. The better your butter, the better your pie crust. Use a tangy, cultured butter with a high fat percentage if you can find it. The luscious offerings of Vermont Creamery and Organic Valley are widely available. Or better yet, make your own!

And don’t skip the vodka — it’s the secret to the flaky layers you seek. In its liquid form, the vodka works with the water to keep the dough together, but as it evaporates in the oven, lovely little pockets of air are left behind to separate thin layers of pastry.

Flaky Pie Crust 


4 1/2 cups flour, plus extra for rolling 

6/24/2013 8:16:07 AM

Of course I meant flour but was thinking of something else.

6/24/2013 8:14:39 AM

I haven't tried the vodka method yet but my pie crusts are quite well known & loved for the following ingredients. I use 1/2 unsalted butter & 1/2 lard & toss a scant handful (@ 1 TBSP) of natural sesame seeds into the flower mixture. Try it and savor the compliments.

Rhonda Hettinger
6/1/2012 5:30:57 PM

I've been using the vodka method for several years now--everyone loves the result!

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