The Pie Dough Compendium

Getting pie crust just right is not as easy as... well pie. I've ended up a few that were too dense, a few that were too crumbly (not flaky), and a few that were wonderful. The key is keep everything as cold as possible-- chill the fat, the utensils, the liquid, even the flour.

If you can, use a food processor to work the cold fat into the flour-- it only takes about 10 pulses and it's perfect. If you don't have a food processor, try this technique from Cook's Illustrated: freeze the stick of butter, then use a box grater to grate it over the flour, then just mix it quickly with a fork. Much easier than cutting it in.

Basic Pie Crust (enough for a double-crust pie)
2 1/4 cups unbleached all-purpose flour
1 tsp table salt
2 Tbsp granulated sugar
11 Tbsp unsalted butter, cold, cut into 1/4-inch pieces
7 Tbsp vegetable shortening , chilled
4 - 5 Tbsp ice water

Mix the dry ingredients in the food processor. Scatter the butter pieces over the flour mixture. Pulse the processor about 5 times. Add the chilled shortening and pulse about 5 more times. The mixture should resemble course cornmeal with bits of butter that are no larger than small peas. Turn the mixture into a medium bowl.

Sprinkle 4 Tbsp of ice water over the mixture. With a rubber spatula fold and press the dough until it sticks together, adding up to 1 Tbsp more ice water, if necessary.

Shape the dough into two balls with your hands, flatten into disks, dust lightly with flour, wrap in plastic and refrigerate for at least an hour. Resting and chilling in the fridge is important. Don't skip it.


Foolproof Dough for a single-crust pie
This recipe is from Cook's Illustrated. Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs. I think it will stand up to more handling and to pressing into those cute little mason jars in the previous post.

1-1/4 cup all purpose flour
1/2 tsp salt
1Tbsp sugar
6 Tbsp cold, unsalted butter cut into 1/4 inch slices
1/4 cup chilled solid vegetable shortening, cut into 2 pieces
2 Tbsp. vodka, cold
2 Tbsp. ice water

Process 3/4 cups flour, salt, and sugar together in a food processor for 2 pulses until combined. Add butter and shortening and process about 10 seconds. Dough will resemble cottage cheese curds with some very small pieces of butter remaining.

Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and 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.

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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.