How to Make Pie Crust: The Ultimate Guide

Food Processor Instructions: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

By Hand Instructions: In a large mixing bowl, whisk together the flour, sugar, and salt. Toss the butter and shortening with the flour mixture to break up any big pieces. Use a pastry blender to cut the butter and shortening into the flour mixture until it looks like coarse crumbs.

Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.

For Single Crust Pies: Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance. Use as directed in your favorite recipe.

For Double-Crust Pies: Divide the dough into two portions. Roll one out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. For solid top crust, roll remaining dough as before (into a 12-inch circle); for a lattice-top pie, roll it into a 9- by 15-inch rectangle instead. Transfer to a parchment-lined baking sheet. Wrap both portions in plastic wrap and refrigerate for at least 2 hours and up to one day in advance. Use as directed in your favorite recipe; after filling the pie and sealing the crusts together, refrigerate another 30 minutes before baking.

For Blind-Baked Pie Crust: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Remove the chilled pie shell from the refrigerator and line with a large sheet of aluminum foil, pressing it so it conforms to the pie plate, and over the edges of the pie. Fill the whole way to the top with white granulated sugar, then transfer the pie plate to a rimmed half sheet pan and bake. For a par-baked pie crust (one that needs to be filled and then continue baking), bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling. For a fully baked pie crust, bake for 55 to 60 minutes, remove the foil and sugar, and proceed with the recipe as directed.