This flaky butter pie crust is the best never fail flaky pie crust recipe! If you're looking for a no fail pie crust with butter, add a little vodka to make it the flakiest, best pie crust recipe ever! You can also double the recipe to make this flaky pastry recipe into a double pie crust recipe!
2tablespoon(30ml)vodka - plus more as needed (see note)
Instructions
Cube cold butter into ½-inch cubes and place in freezer for 15 minutes to chill.
½ cup unsalted butter
Measure your flour (with a kitchen scale, if you have one) and add to bowl of food processor or stand mixer fitted with paddle attachment. You can also just add it to a large bowl if mixing with a pastry blender. Add in sugar and salt and whisk to combine.
1¼ cup all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon salt
Add your cubed butter straight from the freezer, and pulse, or mix on the lowest setting, or cut with pastry blender until butter is incorporated into flour in small, pea-sized lumps.
Add in your cold water, and mix to incorporate. Then add vodka as needed to allow dough to come together.
2 tablespoon ice water, 2 tablespoon vodka
Turn dough out onto a floured surface and, with floured hands, form into a flat disc and wrap in plastic wrap.
Chill in the refrigerator for at least 1-2 hours, or overnight.
Roll out onto a floured surface with a floured rolling pin until it's 12 inches in diameter. Carefully roll onto rolling pin to transfer into your pan.
To transfer to pie pan, wrap pie crust gently around floured rolling pin, hold rolling pin above the edge of the pie pan, and gently unroll. Press crust lightly into pan and crimp sides.
Notes
Single Crust: This recipe makes one single layer of pie crust for the bottom of a pie pan -- to make a top and bottom crust, click the "2x" button at the top of this recipe card to double the ingredient measurements.Vodka: The vodka in this recipe is meant to allow for the dough to come together easily, while evaporating quickly to keep the dough flaky and tender. Make sure it's very cold -- I just pop mine in the freezer the day before. If you don't have vodka or another spirit, white vinegar is a great alternative.Make ahead: Dough wrapped in plastic can be stored in the refrigerator for up to 5 days, or frozen in plastic freezer bags for up to 2 months.