The Only Pie Crust You’ll Ever Need
If you’re looking for a flaky, flavorful, meld-to-your-filling pie crust, this is what you’ve been looking for! It’s the only recipe I use!
Servings Prep Time
1pie 15minutes
Servings Prep Time
1pie 15minutes
Recipe Notes

In a food processor, combine the flour and salt.  Then, add half the butter chunks.  Pulse until butter starts to combine with flour and salt.  Then, add remaining butter chunks.  Pulse again until butter chunks are pea-sized.  Add vodka and ice water and pulse again until dough has crumbly consistency.

Remove dough from food processor, roll in a ball, and cut in half.

Roll each half into balls and wrap individually in saran wrap.

Place both dough balls in the refrigerator for 1 hour.

After refrigeration, remove dough and roll out on lightly floured surface.  If dough is too crumbly, add a small amount of water.  If dough is too wet, add a bit more flour.

Roll one ball into a 13 inch circle and the other into a 10 inch circle.


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