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Foolproof Pie Crust

Makes enough for one 9-inch double-crust pie

Course Appetizer, Dessert, Main Course
Cuisine American
Keyword apple pie, easy recipe, easy; recipe; tomatoes; eat local; how to; pasta, pie, pie crust, pie dough, piecrust, vodka


  • 2 1/2 cups organic unbleached all purpose flour
  • 1 tsp. salt
  • 2 Tbsp. organic sugar
  • 1 1/2 sticks cold, unsalted butter thats the same as 12 Tbsp. of butter
  • 1/2 cup cold vegetable shortening
  • 1/4 cup cold vodka or gin I suggest keeping it local with TOPO Distillery Vodka or Gin, both organic and both from Chapel Hill, NC
  • 1/4 cup ice water


  1. Process 1 1/2 cups flour, salt, and sugar in food processor fitted with the steel blade, until combined - about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds .

  2. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour; 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.

  3. 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. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.