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How to Make the Best Pie Crust

Step by step directions on how to make the best pie crust ever. This easy, buttery and flaky pie crust recipe is the perfect base for any pie!

Step by step directions on how to make the best pie crust ever. This easy, buttery and flaky pie crust recipe is the perfect base for any pie!

  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 top and bottom pie crust 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 top and bottom pie crust 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 top and bottom pie crust 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

  • 2 1/2 cups flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold, cut into cubes
  • 68 tablespoons ice cold vodka
  • 1 egg, for egg wash

Instructions

  1. Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
  2. Add in the ice cold vodka, one tablespoon at  a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough. Mix until just combined.. Turn the dough out of the food processor, divide into two equal pieces, and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
  3. When you’re ready to make your pie, turn the dough out on a floured surface and roll out into a large circle to about an 1/8th of inch thickness. Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.
  4. Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it.
  5. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
  6. Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.
  7. In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust. Last, use a fork to poke a few holes in the bottom of the crust to prevent any air bubbles from forming. Use with your favorite pie recipe!

Keywords: easy, flaky, how to, the best, buttery, foolproof

Notes

*This recipe makes enough dough for two pie crust bases, or one pie with a top pie crust as well! Feel free to half the recipe or double it based on your needs!