Best-Ever Double Pie Crust

There is an astronomical difference between a homemade pie crust and a store-bought one.

However, for many years I purchased pre-made pie crusts at the grocery store because a) it was faster than making my own, and b) mine didn’t really turn out that well anyway.

But, after some experimenting, combining ingredients, and tweaking recipes, I’ve finally created a pie crust that is flaky, flavorful, and (almost) foolproof.

If you’ve got the time, try this one out. You’ll love it to the moon and back.


Best-Ever Double Pie Crust

  • 2-½ cups all-purpose flour
  • 1 Tbsp sugar
  • 3/4 tsp sea salt
  • 1 cup unsalted butter, very cold, cut into ½-inch cubes
  • 6 Tbsp ice cold vodka (I keep a bottle of Stolichnaya in my freezer)

To Mix in a Food Processor: Mix flour, sugar, and salt in processor. Add butter, pulsing until flour resembles coarse meal. Gradually add in vodka to form moist clumps. Remove processor blade, pour out mixture onto floured board, gather into a ball; divide in half and form into two balls. Flatten each ball into a disc and then wrap each disc in plastic wrap and chill for at least two hours.

To Mix by Hand: Place flour, sugar, and salt in large bowl. Cut in butter using a pastry cutter until flour resembles coarse meal. Gradually add in vodka to form moist clumps. Pour out flour mixture onto floured board, gather into a ball; divide in half and form into two balls. Flatten each ball into a disc and then wrap each disc in plastic wrap and chill for at least two hours.

To Roll Out: Take out chilled dough disk from refrigerator and let sit on counter for 10 minutes. Remove plastic wrap and place dough disc on floured board. Using a floured rolling pin, roll to desired size and transfer to pie plate, add prepared pie filling, and bake.

 

Roll flattened disc out to desired size.

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