Recipe by LynJudd
"Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. This is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust."
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2 1/2 cups
unbleached all-purpose flour
cold unsalted butter, cut into small cubes
chilled solid vegetable shortening, cut into cubes
I have been using this recipe for years and am never afraid to make a crust. It is not salty, which is an issue I have with most crusts, and is very flaky and SUPER easy to work with!!!!!!
It's easy to make but I don't think it would please anyone who really loves pie crust. Turns out more mealy than flakey. A purchased, frozen pie crust is probably flakier. I'm going back to the putzy method of minimal handling and keeping the dough cold.
Just like alton brown's from good eats. He showed the scientific reason alcohol makes the best crust( but he used applejack for apple pie) I like replacing 3/4 cup of flour with whole wheat. The nuttiness works well with the vodka.
Finally, an pie crust that is easy to roll out AND flaky! This is a less sweet version of the standard versions with sugar. I really like my crusts that way as it brings out the flavor of the fruit fillings.
This is seriously the best pie crist recipe ever. I didn't have shortening on hand so used chilled coconut oil and the results were the tastiest, flakiest pie crust I've ever made. I will never use another pie crust recipe ever!
This is my go to pie crust recipe. I even mix it in the food processor using pulse and adding the liquid last. It's a breeze to mix and roll and tastes fabulous! My mom used to hem and haw about ever making a homemade pie. No big deal to me! I'd never buy a cheesy store bought crust when it's this easy.
This is the first from-scratch pie crust I ever made and it came out perfectly! Great flavor and very flaky texture. I used it for pumpkin pie, butterscotch pie and cherry pie. Good for either single or double crust pies. Great recipe!
great recipe. I cut the frozen butter sticks into real thin slices. I first mix the shortening in really well, then add the butter, but leave larger pieces. gently fold in the wet ingredients. I get a very flaky crust with this one. thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vodka Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 274
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