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5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice
From shortening to sour cream, find out which pie crust recipe is the best.
Photo by Julia Gartland
Are you the type who breaks into hives the minute you think about making the perfect pie crust recipe? Or are you the one who stays calm and cool as your pin glides across the pie dough like a Ferrari down the Italian coast? (Or are you the type who's really in it for the eating, not the making? You're welcome here, too. Come one, come all! We've got a slice for you.)
For me, there's no "common" dessert (as in, let's take croquembouche and Baked Alaska out of the running here) that makes me so frantic: The fear is deep-seated; I suspect I was born that way. I will freeze every utensil, every ingredient, that might possibly come in contact with the cantankerous butter; I will stick my hands in an ice bath if I need to! All for the sake of an easy-to-roll, hard-to-flub, guaranteed-flaky-and-buttery pie dough recipe.
I am here to ruin your life.
Says my pie dough to my psyche
But some pie doughs—and my anxiety is primarily dough-related (will it sog? will it shrink? will it altogether implode?)—promise to be more forgiving than others: quick to come together, with minimal guesswork; easy to roll and transfer; and, of course, guaranteed to yield flaky, shattering, crisp results. They call themselves "foolproof," "go-to," "be-all, end-all." Are they?
I've come to favor Rose Levy Beranbaum's cream cheese pie crust (and I crooned its praises last summer), but I was curious about how pie doughs bolstered with other ingredients—like vodka, shortening, vinegar, or sour cream—would compare to a 100-percent-butter classic pie crust recipe.
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So I tested five different pie dough recipes to see which one was the best—all-butter, all-butter with the addition of vinegar, butter plus shortening, vodka-spiked, and sour-cream-boosted.
When testing the best pie crust recipe, I wanted to determine:
The ease of assembly and of rolling: How quickly and seamlessly did the dough come together? The flakiness and the flavor: Was this a crust I'd like to munch on sans peach or rhubarb filling?
I cut 4 small rounds of each type of pie dough, brushed two of every batch with egg wash (those are bottom two rows of the baking sheet—which are across-the-board more appetizing), and baked at 425° F for about 15 minutes, until the dough circles were golden-brown and completely cooked-through. Then, we tasted.
Disclaimer: For my test, I baked the pie crusts as freestanding rounds, but obviously this doesn't take into account how they would have interacted with various fillings—juicy fruits, creamy custards—or, as our resident baking expert Erin McDowell has pointed out, that you might be looking for a mealier, more crumbly crust for a custard pie (pumpkin, lemon cream but flakier, laminated-esque quality for a juicy one. For me, I wanted flaky. It is fruit pie season, after all!
First, what is the best type of butter to use for pie dough? Unsalted or salted? European or Amish or Irish? That's...a complicated question, but luckily one we've happily tackled. The takeaway here is that it doesn't really matter for this test—I just stayed consistent with my brands of butter throughout. (The only criteria? It had to taste good, and be pretty cheap. I was baking a lot.)
1. All-Butter (& Nearly Nothing Else):
- The recipe: Melissa Clark's All-Butter Pie Crust
- What makes it different: There are no "magic" add-ins in this recipe—you need only flour, salt, butter, and ice water. The distinction comes in the technique, as this dough is made entirely in a food processor. Since you use the food processor first to break the butter into lima bean-size pieces and then to incorporate the flour, the butter is ultimately chopped into very small pieces. Would this counteract flakiness? Many pie bakers say you want to see flour-coated butter pockets when you roll out the dough.
- How easy was it to make and work with?: The dough came together quickly and without issue; since the process happens within a matter of minutes in the food processor, it's easy to keep the temperature of the ingredients cool and to shuttle the finished dough to the refrigerator before the butter has a chance to misbehave. The chilled dough was a bit firmer than some of the other batches pre-roll out but ultimately gave me no trouble at all.
- Texture and taste: If you use good-tasting butter, you're going to have a good-tasting all-butter pie crust—there are no additional ingredients to mute or overshadow its flavor. Still, I ended up preferring the butter-vinegar dough and the sour cream dough, each of which had a nuance of tang that cut a bit of the richness and was even flakier than the all-butter crust.
- The verdict: The flavor was good, though the dough fell a bit flat in comparison to the others—perhaps this was because the butter was pulverized by the machine rather than left in larger chunks. I'd be curious to try an all-butter dough that doesn't rely on the food processor, though in the past, I've found these the most difficult to get right.
2. Shortening + Butter:
- The recipe: King Arthur Flour's Classic Double Pie Crust
- What makes it different: A quarter-cup of vegetable shortening is mixed into the flour before you work in the butter using your fingers, a pastry cutter, or a stand mixer. Why shortening? As Erin explains in her pie fats briefing, shortening has a high melting point, which means it's not going to turn to liquid as you work it into the flour—and this should translate into reliably flaky layers. But as Kenji López-Alt writes on Serious Eats, it's actually easy to inadvertently overwork shortening, and end up with a crumbly crust, precisely because shortening remains soft at so many temperatures. (An all-butter crust, on the other hand, will be more blatantly too-far-gone—the butter starts to melt and you have a gooey mess.)
- How easy was it to make and work with?: I had difficulty forming the dough into cohesive discs when I used my hands to mix it, but when Allison Buford used a stand mixer (and a bit more water), she had more success. (This guessing game with the amount of necessary liquid? I'd rather skip it.) Once the dough was chilled, it was noticeably firmer than the others—I had to bang it more aggressively before rolling it out, but once I got going, I didn't have a hard time rolling it into a large, thin circle.
- Texture and taste: This was the flattest, toughest dough of the bunch (neither flaky nor particularly tender), and it scored lowest in the flavor category, as well. I was surprised by just how big of an impact only 1/4 cup of shortening could have on the overall taste. I thought the crust had a vaguely artificial flavor—a fake butteriness that might be distracting when paired with a pie's fillings.
- The verdict: I have no plans to use shortening in future doughs. Since these discs did hold its shape very well, with minimal puffing and spreading, I do wonder if a shortening-butter crust might actually be better for making intricate lattices and decorations, however.
3. All Butter + Some Vinegar:
- The recipe: Four & Twenty Blackbirds' All-Butter Pie Crust
- What makes it different: Yes this is called "all-butter pie crust"—but it's the addition of vinegar (2 tablespoons of cider vinegar, to be precise) that I was focused on. Some sources say that acidic vinegar prohibits gluten formation, which makes for an easier-to-roll, more tender crust—and others have cried "myth!"
Ingredients
| 1 1/4 | cups unbleached all-purpose flour |
| 1 1/2 | teaspoons granulated sugar |
| 1/2 | teaspoon kosher salt |
| 1/4 | pound (1 stick) cold unsalted butter, cut into ½-inch pieces |
| 1/2 | cup cold water |
| 1/2 | cup ice |
| 2 | tablespoons cider vinegar |
| 1 1/4 | cups unbleached all-purpose flour |
| 1 1/2 | teaspoons granulated sugar |
| 1/2 | teaspoon kosher salt |
| 1/4 | pound (1 stick) cold unsalted butter, cut into ½-inch pieces |
| 1/2 | cup cold water |
| 1/2 | cup ice |
| 2 | tablespoons cider vinegar |
- How easy was it to make and work with?: I loved making this dough, even though the recipe does call for dirtying a bench scraper and a pastry blender. While there is value in using your hands to feel the texture of the dough, I find it easier to keep the temperature under control when I'm not warming up the ingredients with my body heat. The dough rolled out easily, cracking in only a few areas.
- Texture and taste: Again, I was surprised by the impact of a small amount of an ingredient (here, it's vinegar, not shortening)—but this time, pleasantly so! The pie crust had a tang I was not expecting, and was one of the highest-rising doughs in the group: The discs look like biscuits in miniature!
- The verdict: It might very well be myth that vinegar makes pie dough more tender, but based on these results, if I have vinegar in my pantry, I'll surely be adding it to my pie dough, if only for the very subtle zing it added. The success of this recipe is likely a combination of the ratio of ingredients and the technique. I'd definitely rather fish out my bench scraper and pastry cutter than lug out the food processor—it's nearly as fast, and there's less of a chance of obliterating the butter chunks.
4. Vodka:
- The recipe: Cook's Illustrated's Foolproof Pie Crust (as featured in Genius Recipes)
- What makes it different: Instead of adding 4 tablespoons of water, you'll use 2 tablespoons of water and 2 tablespoons of vodka. The vodka inhibits gluten formation—making for a tender, more malleable dough—and it evaporates in the oven, which means it leaves no boozy taste behind. And the technique, not just the ingredient list, is convention-bucking: In a food procesor, you'll blend the butter completely into a portion of the flour; then, you'll break those curds up with some additional flour and use a spatula to press in the liquid. As our Creative Director Kristen Miglore wrote in 2013, "this means that the dough is more predictably tender and flaky (since it's based on a more homogenous flour-butter paste rather than jagged bits of cold butter) and easier to roll out too."
Ingredients
| 1 1/4 | cups unbleached all-purpose flour, divided, plus more for the surface |
| 1 | tablespoon sugar |
| 1/2 | teaspoon table salt |
| 6 | tablespoons (¾ stick) cold unsalted butter, cut into ¼-inch slices |
| 1/4 | cup chilled solid vegetable shortening, cut into 2 pieces |
| 2 | tablespoons cold vodka |
| 2 | tablespoons cold water |
| 1 1/4 | cups unbleached all-purpose flour, divided, plus more for the surface |
| 1 | tablespoon sugar |
| 1/2 | teaspoon table salt |
| 6 | tablespoons (¾ stick) cold unsalted butter, cut into ¼-inch slices |
| 1/4 | cup chilled solid vegetable shortening, cut into 2 pieces |
| 2 | tablespoons cold vodka |
| 2 | tablespoons cold water |
How easy was it to make and work with?: This rolled out like a dream ("supremely easy!" according to my notes—the best of the bunch). The dough is a bit tacky—I'd recommend rolling it between sheets of lightly floured parchment paper, and allowing it to chill for the full 45 minutes before attempting that endeavor.
Texture and taste: While the addition of vodka made for a dough that was flakier than its all-butter, food processor-made counterpart, I didn't notice a big difference between this crust and the butter-vinegar one. I couldn't detect any vodka (obviously), but I did think these discs had a sort of raw, floury taste—I preferred the flavor of the butter-vinegar and the sour cream pie dough circles.
The verdict: I wouldn't rush out to buy a bottle of vodka to make this crust, since I preferred the flavor of the butter-vinegar recipe and found the texture to be nearly the same. But if you are having trouble achieving flakiness, give this a try: Many of our commenters have had great success, even if they had been heartbroken by other pie crust recipes in the past. I think it's likely that this dough will provide flaky results to nervous beginners—it seems less volatile than an all-butter dough, be it made by hand or in a machine. And yet, all-butter doughs still have their advantages.
5. Sour Cream:
- The recipe: Simply Recipes' Sour Cream Pie Crust
What makes it different: You don't have to sprinkle in any water or liquid—at all! Instead, you'll cut the butter into the flour using your hands, then stir in 1/4 cup of sour cream with a fork. There's no machine and no uncertainty, and straight-from-the-fridge sour cream can help keep your other ingredients cold.
How easy was it to make and work with?: I had to add a couple tablespoons of sour cream (two more than the recipe called for) in order to get the dough to come together, and I used the plastic wrap to help maneuver the mixture into a cohesive ball. After the dough chilled, however, it was much easier to work with and presented no issues during the rolling process. I saw that there were streaks of sour cream in the rolled-out round, which I took to be a sign of flakiness to come. (Spoiler alert: I was correct.)
Texture and taste: The sour cream rounds were incredibly flaky—perhaps the highest-rising of the bunch. We also liked their flavor—a distinct, but enjoyable, sourness. The dough rounds, however, were inconsistent. Check out that strangely brown specimen in the third row of the rightmost column: What happened there?
The verdict: I love this pie crust—distinct layers and big flavor for such little effort—, but it's definitely suited for particular circumstances. Elise of Simply Recipes doesn't recommend par-baking it (the sides will slump and shrink) and the flavor is noticeably tangy—which is something to keep in mind depending on your filling. I'll save this crust recipe for particular circumstances where a bit of tang would contribute to the final result, like cider caramel pie in the fall or a brown sugar peach pie in August.
And in the end?
The butter-vinegar crust, for its ingredients and its technique, is my winner. It produced consistently tall, flaky results, and I liked the subtle zip that the vinegar lent to the final crust. It's also easy to turn to this as my go-to: I almost always have apple cider vinegar around. Vodka, sour cream, or my beloved cream cheese? That would probably require a special trip to the store. I'm also inclined to skip the food processor—it's so much harder to control the chunks of butter (and so much easier to take the dough just one pulse too far) when you're involving a powerful machine. My preference is for a combination of tools (they stay cool! they provide more coverage!) and hands.
If I do happen to have sour cream—or I'm baking for a special occasion—I'll make Simply Recipes' version. Shortening, see you never (though commenters, if you'd like to make the case otherwise, my ears are open!). And vodka? I'd suggest that recipe and technique to those who have struggled with all-butter pies in the past. The Genius recipe will enable you to use a food processor without overworking the dough—perfect for those looking for a hands-off, very reliable method.
Now that we’ve tested the best pie crust recipes, it’s time to bake a pie! For Thanksgiving, make a classic like pecan pie, pumpkin custard, spiced apple, or sweet potato using our favorite pie crust made with a combination of butter and vinegar. Come the Fourth of July, make a fruit pie recipe filled with berries (strawberries, blueberries, or blackberries), stone fruit like peaches and nectarines, or even a light and creamy lemon meringue pie.
Of course, you can feel free to use the pie crust recipe included with each of these fruity pies. Or conduct your own test and determine which is the best pie crust recipe based on your taste preferences.
1. Heda's Mostly Blackberry Pie With Hazelnut Crumb Crust
This pie's base is a take on the butter and vinegar crust we talked about above, but with a secret ingredients to give it crunch and a ton of flavor: ground hazelnuts! The filling is a simple, age-old combo of blackberry and blueberry, and on top goes some more hazelnutty pie dough crumbled up with rolled oats.
2. Third-Generation Peach Pie
Flaky, buttery pie crust is laden with mounds of spiced fresh peaches, then scattered with a nutty, oaty crumble topping. The recipe's been in community member Rhonda35's for three generations, so you know it's gotta be good.
3. Rose Levy Beranbaum's Fresh Blueberry Pie
Cookbook author and baking expert Rose Levy Beranbaum's done it again—this time, with a dead-simple and highly impactful blueberry pie. The crust is a vinegar–butter number we all know and love, and the filling is pretty much just fresh summer blueberries.
4. Cider Caramel Apple Pie
When autumn rolls around, you obviously need a go-to pie recipe—so why not this cider caramel rendition? It's got tart-sweet Honeycrisp apples, just a hint of sugar, and plenty of butter to add creaminess to the filling as it bakes. All this gets swaddled in a double-crust of all-buttah pie dough—yes, even more butter.
5. Cranberry Sage Pie
Puckery cranberries and woody, earthy sage are paired in this wintertime wonder, and a sweet apple (like a Northern Spy) joins the party, too. An all-butter crust lays the perfect groundwork.
6. Meta Given's Pumpkin Pie
Start with fresh cooked pumpkin purée or the good stuff from a can, then dress it up by caramelizing it in a pan on the stovetop. Add ground cinnamon, ground ginger, and sugar for sugar, spice, and everything nice, plus an ultra-silky mixture of eggs, cream, and milk. Pour the filling into your chosen favorite pie crust and bake.
7. Chocolate Cream Pie
Chocolate lovers will adore this over-the-top pie. Recipe developer Kenneth Temple prefers using egg yolks exclusively, rather than eggs, for a silky-smooth pudding to fill the chocolate graham cracker crust. Don’t forget the light and airy whipped cream topping!
8. Craig & Kathleen Claiborne's Mississippi Pecan Pie
Our editors call this pecan pie “sweet but not too sweet” and note that it has a “less jiggly filling than most.” The combination of dark corn syrup and dark brown sugar ensures that the filling will have rich caramelly notes.
This article was originally published in July 2017, but we're sharing it again because you can never have enough pie.
Written by: Sarah Jampel
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241 Comments
DDT47
October 31, 2021
So many comments, so many recipes, so many variations... we all have different tastes and different outcomes with the various recipes. Experimenting is a good thing, but I will stick with my grandmother's and husband's aunts recipe for pie crust - both the same, simple and delicious. Flour, lard or Crisco, pinch of salt, and cold water. Handle it as little as possible! My grandmothers pies were fantastic and my husband's aunt ran a restaurant and with every meal, they got a generous piece of apple pie, which they raved about! Why fix it if it isn't broken???
Lily
August 1, 2021
As others noted, this falls short of being a test of best pie crust recipes for the purposeful omission of Crisco/shortening dough and all-lard dough. Come on Food52, dare to test your own prejudices and spend more time on the ease of rolling out the dough then you'll have a truly best pie crust evaluation.
JaniceB
August 1, 2021
I have been using the Bravetart / Stella Parks all butter dough and technique on Serious Eats and with a little practice, have totally nailed it. Easy to work, all by hand, holds its shape, flaky and delicious!
Donna W.
August 2, 2021
Stella’s recipe was a success the first time and gave me the confidence I’ve lacked for 50 years of pie making, the Anti Anxiety recipe!
Cathy J.
July 28, 2021
I use equal portions of thoroughly CHILLED butter and LARD. And ice water. Makes a wonderful pie crust.
c.
June 24, 2021
How can you call this a fair test? All of those recipes have different ratios of fat to flour. Of course the King Arthur recipe is going to taste the worst of the bunch, it has the lowest ratio of fat to flour. Control for mixing methods? Apparently, you've never heard of that either.
You also completely ignored lard as a fat. This is was the gold standard for pastry making until Proctor & Gamble started spreading lies about animal fats being "unhealthy" in an effort to scam people into buying Crisco in the early 1900s.
One should keep in mind that you don't eat pie crust on its own. It's just packaging for whatever you're filling it with, whether it's sweet or savory. I find it highly unlikely that you're going to taste that vinegar you think is so great or any other flavoring differences in a normal situation: it's all about the texture.
You also completely ignored lard as a fat. This is was the gold standard for pastry making until Proctor & Gamble started spreading lies about animal fats being "unhealthy" in an effort to scam people into buying Crisco in the early 1900s.
One should keep in mind that you don't eat pie crust on its own. It's just packaging for whatever you're filling it with, whether it's sweet or savory. I find it highly unlikely that you're going to taste that vinegar you think is so great or any other flavoring differences in a normal situation: it's all about the texture.
Smaug
October 31, 2021
That sort of thing- a really rather arbitrary sampling and lack of meaningful controls, as well as dubious criteria- plagues most of these Food52 tests, and those of a lot of other food writers. I would like to say, though, that small additions can make a big difference in a pie crust- a pinch of sugar, a few grains of cinnamon, a tsp of rum- things like that will make a very noticeable difference in the taste of the final product, and so will a bit of vinegar.
Kim A.
October 14, 2019
Thank you so much for this article. I am always trying to up my flaky game with pie crusts so love your article and the commentary.
I also use vodka but read where some only use ice cold vodka instead of any water. I am going try that to minimize the gluten formation.
I also use leaf lard. My husband buys the pork fat and we render the lard and freeze in 4 oz blocks. I use half leaf lard and half butter and get a more flaky and tender crust. But when I’m in a hurry I go for the all-butter crust.
I also use vodka but read where some only use ice cold vodka instead of any water. I am going try that to minimize the gluten formation.
I also use leaf lard. My husband buys the pork fat and we render the lard and freeze in 4 oz blocks. I use half leaf lard and half butter and get a more flaky and tender crust. But when I’m in a hurry I go for the all-butter crust.
AlwaysLookin
October 3, 2019
I'll stick with Melissa Clark's recipe, it's served me well for 20 years ...
Gloria R.
October 3, 2019
I USE SHORTENING. I make at least a dozen pies (mostly fruit) every year. I have been using the following recipe (from Betty Wason's The Everything Cookbook) for almost 50 years. My crusts are flaky and tasty--and the best thing is, I don't have to chill the dough!
For a 2-crust 9" pie: 2 C all-purpose flour, 2/3 C Crisco shortening, 1 1/2 T real butter, 1/4 C water. I ALWAYS mix the dough by hand, using a pastry blender and my fingers, and add the water a little at a time, depending on how humid the day is.
For a 2-crust 9" pie: 2 C all-purpose flour, 2/3 C Crisco shortening, 1 1/2 T real butter, 1/4 C water. I ALWAYS mix the dough by hand, using a pastry blender and my fingers, and add the water a little at a time, depending on how humid the day is.
Smaug
October 3, 2019
That's much like what many of us grew up with- the 3/1 flour to fat (by volume) ratio was long the standard, though chefs frequently use more fat now in the interest of "ramping it up". I learned with half Crisco/ half butter (I am campaigning to resurrect the original meaning of "shortening"- i.e. any fat used to shorten a dough- too bad that Crisco co-opted the word for their own use), never measured liquid etc., but in truth once you have the feel of making it by hand, there's no problem experimenting with different fats, different liquids etc.
TresBon
May 16, 2022
I just made your crust with my daughter today for a bumbleberry pie, and my husband said 'finally, a pie crust like my grandmother used to make'. I added a little cream of tartar as another reviewer had mentioned it would help with extra flakiness, and altogether I'm very excited to finally have a great pie crust recipe to rely on - THANK YOU Gloria!
Gloria R.
May 17, 2022
You're welcome, TresBon! The only thing I do differently now is use a "European," or tapered rolling pin rather than my trusting old pin with the handles. I'll try the cream of tartar next time, sounds good.
Kathi
October 3, 2019
Very interesting comments. My mom was a master pie baker. Flaky, tender pie crusts each & every pie. Her secret: she added a pinch of cream of tarter to her flour. We begged for extra pie crust dough so we could cut it into strips, cover with a cinnamon/sugar mixture, and eat them like cookies. Really miss her and her pies.
Smaug
October 4, 2019
Adding acid is yet another longstanding practice- lemon juice, vinegar and sour cream are the most common, but there are other possibilities; I made an experimental crust for a quiche this morning using a pureed tomato for liquid.
AlwaysLookin
March 13, 2020
Thanks for the tip, I'm gonna try that! My Irish mother-in-law adds it to her Soda Bread recipe.
Granny S.
August 1, 2021
KATHI: OMG! we used to do the very same thing as kids. That's how my mom taught us to bake. Give us pie dough and we put a light layer of butter (prob that icky margarine back then..) and sprinkled with cinnamon-sugar and baked them. She would have us girls watch the oven so we would learn. I wonder if it was a "midwest" thing.... but they were sooo good and made the house smell yummy!
Colleen
September 24, 2019
I recently made a leaf lard/butter version of pate brisee in the Joy. However, my butter was FROZEN hard. I missed half the butter in with the leaf lard until it was pretty well broken down. Then I added the last half of the butter, I had only quartered lengthwise the sticks, threw those into the processor. Immediately added the water. The dough barely together, I turned it out, and gathered it by hand in the bench. I then did several book folds to work the butter shards into the flakiness I wanted. Adding flour as necessary to keep from sticking. Chilled it overnight, rolled out, par baked for both quiche and apple pie(RLB Fresh Ginger Apple)
Bottom line, I got a beautiful dough, flaky, tender but stood up to the quiche filling without weeping, and fork tender even at the edge on the double crust apple.
As with another commenter, I add flavor to my crusts with herbs, spices, citrus zest as appropriate to the filling.
Bottom line, I got a beautiful dough, flaky, tender but stood up to the quiche filling without weeping, and fork tender even at the edge on the double crust apple.
As with another commenter, I add flavor to my crusts with herbs, spices, citrus zest as appropriate to the filling.
Babs
June 18, 2019
The sour cream pie crust was a dream! My 93 y/o dad wanted an apple pie for father’s day, and I needed a great crust. This one was easy to make, roll and was very flaky. It will now be my go-to pie crust!
Kallan
June 16, 2019
Butter-vinegar does taste great and is easy to work with. I’ve made it for my last 4 pies — both savory and sweet. But in my experience, it shrinks a TON! Disappointed that this review didn’t cover shrinkage even though it was mentioned at the beginning. Any tips for that?
Smaug
June 16, 2019
Avoiding overworking the dough, keeping hydration to a minimum, using a low protein flour- all of which are aimed at keeping gluten formation to a minimum. None of these will prevent it, but will help. The vodka crust (replacing some of the moisture with alcohol, which won't raise gluten) allows a moister crust, which does handle more easily. Rubbing in some of the shortening (a generic term for whatever fat you use) will help some. Or you can look up an old pie book by Pamela Azquith- she claims that her crusts never shrink, though her recipe seems unextraordinary. Mostly (in my experience), you just learn to adjust for it.
Bea
August 24, 2019
I find to prevent shrinkage is to chill the pie crust after it's in the pan at least 30 minutes in the freezer . Also adding a tbsp of lemon juice to the dough works well.
Amy S.
February 21, 2020
What is a low protein flour? I have never heard of it before. Is it a certain brand of flour?
Smaug
February 21, 2020
Different types of wheat have different protein percentages, and flours are milled for different characteristics using this. Of what's readily available, generally bread flour is highest, then unbleached all purpose, then bleached AP, then cake or pastry flours. Non wheat flours are mostly low or no protein.
Cynthia
May 28, 2019
I’ve become a convert to weighing ingredients instead of measuring. I don’t want to have to add more sour cream to make an acceptable dough. I just want it to magically happen.
Michelle J.
May 10, 2019
An elderly friend, born in the 1800s and the best cook I ever knew swore by baking powder. She added just less than 1/4 tsp for a flakey cream every time.
cosmiccook
February 11, 2019
I forgot to add the WORST part of pie-dough (for me) is the rolling and shaping. I'd HOPED Santa would have brought me Food 52's rolling pin (I'm pining for) and the board with diameters sizes on it. Now those are GENIUS!
cosmiccook
February 11, 2019
I use Stella Parks easy butter dough recipe. Admittedly, for all my years of baking and cooking pie doughs are my nemesis! Stella gets me the closest. One thing I do w pie doughs--I add flavor in the flour & liquid. citrus zest, Chili powder, herbs Provence or other baking spices depending on the filling. I add bitters to the water, Liquours etc. I get a lot of compliments despite my dough not coming as flaky as I like. I can't seem to find the sweet spot of when to STOP working the dough!
Greg
February 11, 2019
Just mix your fats and you’ll get the flakey crust you want. Butter for flavor and shortening for the flakey factor. They work differently when it bakes and you’ll get the result you want.
The other secret about pie dough is to NOT work it a lot. That’s what develops the gluten and toughens it up. My grandmother swore by never using her thumbs on the dough since they were stronger and more likely to wire the dough harder.
So get by with as little mixing as possible and roll it out from there.
I use the vodka recipe because they say it makes it even more tender and I can’t dispute that — my crusts are very tender.
The other secret about pie dough is to NOT work it a lot. That’s what develops the gluten and toughens it up. My grandmother swore by never using her thumbs on the dough since they were stronger and more likely to wire the dough harder.
So get by with as little mixing as possible and roll it out from there.
I use the vodka recipe because they say it makes it even more tender and I can’t dispute that — my crusts are very tender.
Sally B.
January 16, 2019
I still think you cannot beat butter and Lard crust !
Dick M.
May 10, 2019
I switched to lard sever years ago when Crisco changed its ingredients. lard worked well and then about a year ago someone on his site wrote about how good butter it. I tried butter and like it very much. Most call for unsalted butter ant then add salt. That makes no sense to me. I use good salted butter and it is great. Just add less salt to taste.
Abby
January 15, 2019
The sour cream and butter pie crust was sensational. I have always bought pie crusts in the past as a few futile attempts left me hopeless. But the sour cream pie crust recipe was perfectly behaved, shockingly easy and very well received. Have already shared the recipe with 5 friends!
Leslie V.
January 16, 2019
I scrolled thru the above article and did not see the actual recipe for the Sour cream pie crusts. could you share please. thanks
Leslie V.
January 16, 2019
I found the recipe but not enough pie dough for my 10" pie plates. The vinegar egg recipes uses 3 cups flour. This reg recipe says not so good for a blind crust, too much fat.
Leslie V.
January 16, 2019
Bon Appetit has one that uses Buttermilk. I will try to locate it and share. Forgot about that recipe until now. Sunday I made 8 batches of the Vinegar and egg recipe, 3 cups flour and 1 1/2 C unsalted butter adding 2 T sugar.... and froze the disks. I have to use the Food processor as i have Arthritis and cannot do it by hand anymore. I was careful to just combine, dumped the dough on the floured board and carefully compacted all the crumbs into a roll, cut in half and flattened into two disks. Baked a !0"peach pie on Monday ..it was great the cowboys said..I did use my canned peach pie filling, 3 quarts.. i had processed last fall.
Bea
August 24, 2019
It's up there, all you do is add ¼c sour cream instead of water. She added 2 tbsp extra. Look above it's there. Hope that helps.
AngiePanda
November 13, 2019
This gives me hope! I've bought my pie crusts for years because I have never been able to make one I was pleased with...guess I'm going to be trying again soon.
Hollis
August 14, 2018
Growing up, we had a yellow plastic bowl, just the right size, that we made pie dough in. We finally wore a hole in a specific spot where the fork would hit as we added water, then 'forked' the dough together to the magic time where in the dough coalesced into a ball. We used whatever flour mother bought, always Crisco, salt and water out of the tap to make our pies. Never had I heard of adding vinegar or vodka; using butter or anything like that. I think making cornbread and pies were the first dishes I learned to cook from Mother and Granny.
Smaug
July 26, 2018
Having made a lot of pie crusts over the years, I mostly just wing it now; I have never seen the need, or indeed the advisability of producing identical results for a home baker. I have never measured liquid; the great majority of people live in places where humidity varies enough over the course of the year that wood furniture will tear itself apart if not carefully designed to withstand the changes- it's rather ingenuous to suppose that the moisture level of your flour will be consistent. This is also one of several reasons that weighing ingredients isn't as infallible as people seem to believe. I might add spices such as cinnamon or nutmeg if it seems appropriate, or sugar- very small quantities can make a big difference. I sometimes add different sorts of liquor- such as rum or bourbon, if the flavor seems appropriate. If I have sour cream or cream cheese open, or left over egg yolks, I might use those. I also find it a more interesting challenge to roll out and use the crust without trimming than to go for a perfectly uniform border- pie making should be fun; I'm not running a bakery (which needs uniform results for commercial reasons). An infinite number of combinations produce excellent results if you're sensitive to how the dough is behaving and adjust your technique appropriately. It is simply not practical for a home cook to make hundreds of trial crusts under controlled conditions in hope of reaching some sort of abstract "ideal"- if cooking stops being a learning process, it becomes drudgery.
AnnieO
November 22, 2018
Even tho this is an older post I feel compelled to comment about the underlying elitist nature of your post. The author conducted a very legitimate test, as BAKING is more science than nurture like cooking is. You called out the author as being stupid for her test shame on you.
Smaug
November 23, 2018
It's unfortunate that the nature of my post eluded you, but surely in the future you could manage without gratuitous insults.
Dr C.
July 23, 2018
My mother made the flakiest, most tender, delicious pie crust using flour, lard, a smidgen of salt and a little ice water. It never failed and her pies were famous, especially her sour cherry pie. She gave me the recipe. I used it time after time and went out and bought a cake.
When I was in my late twenties, I found a "never-fail" recipe in a Farm Journal cookbook. It called for vinegar and an egg. I tried it and never looked back! Now my pie is famous, especially lemon meringue. Pioneer Woman on the Food Channel makes a glorious peach slab pie. I use her filling recipe with "my" pie crust and it is absolutely killer!
When I was in my late twenties, I found a "never-fail" recipe in a Farm Journal cookbook. It called for vinegar and an egg. I tried it and never looked back! Now my pie is famous, especially lemon meringue. Pioneer Woman on the Food Channel makes a glorious peach slab pie. I use her filling recipe with "my" pie crust and it is absolutely killer!
mudd
April 27, 2019
This sounds just like a dough recipe I found in a old ny times cookbook which was all old time American recipes egg plus cider vinegar added
mudd
April 28, 2019
Here’s pie dough w/beaten egg and cider vinegar
3 c flour
1.5 c butter (cut in 1/4 inch chunks and frozen)
1 tsp salt
1 egg,beaten
5 tbls water
1 tblsp cider vinegar
Work butter with fingertips into flour till it looks like oatmeal. Mix egg, water and vinegar together and kind of fluff into flour w/fork just enough so dough starts to come together. Dump onto plastic wrap and divide into 2 or 3 pieces. Wrap separately and chill
3 c flour
1.5 c butter (cut in 1/4 inch chunks and frozen)
1 tsp salt
1 egg,beaten
5 tbls water
1 tblsp cider vinegar
Work butter with fingertips into flour till it looks like oatmeal. Mix egg, water and vinegar together and kind of fluff into flour w/fork just enough so dough starts to come together. Dump onto plastic wrap and divide into 2 or 3 pieces. Wrap separately and chill
MB
October 15, 2019
Ahhh. This was the recipe handed down by my mother and grandmother (born in the late 1800's). Vinegar and egg with a little ice water. Like others, I've tried many different recipes but always come back to this one. My mother and grandmother used a pastry cutter (which i still have). I use a food processor (sparingly). Not sure what the vinegar and egg do from a chemistry standpoint, but this recipe works!
harrisson
June 12, 2018
Retired pastry chef: Advice from my mother and grandmother- keep every ingredient as cold as possible and handle the dough minimally, just enough to bring it together.
Experience taught me: Use all butter or combine shortening and butter with vodka as the binder from Cooks Illustrated.
Important: wrap the dough discs in plastic and rest in freezer or refrigerator for at least an hour but better overnight.....resting covers a multitude of sins...I make my dough in the food processor, 1st dry pulsed, then shortening pulsed in lightly, then frozen butter cubed pulsed in to large pea size, then vodka pulsed in until just holding together.(do not over work), then make into discs, wrap, refrigerate/freeze and rest......It ALWAYS works well.
Experience taught me: Use all butter or combine shortening and butter with vodka as the binder from Cooks Illustrated.
Important: wrap the dough discs in plastic and rest in freezer or refrigerator for at least an hour but better overnight.....resting covers a multitude of sins...I make my dough in the food processor, 1st dry pulsed, then shortening pulsed in lightly, then frozen butter cubed pulsed in to large pea size, then vodka pulsed in until just holding together.(do not over work), then make into discs, wrap, refrigerate/freeze and rest......It ALWAYS works well.
Leslie V.
June 4, 2018
Any High Altitude pie dough suggestions, here? Not all of us live at sea level., remember.
now to my thoughts.
I am thinking of 1/2 cold lard butter and vodka. salt sugar and maybe a pinch of baking powder.
now to my thoughts.
I am thinking of 1/2 cold lard butter and vodka. salt sugar and maybe a pinch of baking powder.
Leslie V.
June 4, 2018
Also when Shortening is mentioned, do you mean white or butter flavored, and what brand..?
Thanks.
Thanks.
Nicholas P.
June 3, 2018
Odd that the one thing not tried was lard which makes such a different pie dough as to be almost unbelievable. The texture is so short it melts in the mouth, and yet somehow gives the feeling of flaky as well. The downside being that it is also incredibly soft and can be difficult to work with. In the end, it's totally worth it, however. You would do well to repeat this using lard as one of the variables.
Nicholas P.
June 3, 2018
I didn't even read the comment just below from Rachel, whom I now consider my kindred spirit.
Rachel
June 1, 2018
The article itself was interesting but the comments have been fantastic to read through as well. I, for one, use half lard/half butter, and vodka and ice shaken together in a cocktail shaker.
Strain the ice cold vodka over the lard/butter after you've cut it into the flour. I also like to crack an egg in the bottom and swirl it around to help form a barrier for a juicy fruit-based pie filling. Sarah, I do hope you would consider a follow up article that talks about trying out some of these combos (e.g. try using lard... the lard and ginger ale sounded interesting, the recipe someone suggested that uses an egg, etc.).
Strain the ice cold vodka over the lard/butter after you've cut it into the flour. I also like to crack an egg in the bottom and swirl it around to help form a barrier for a juicy fruit-based pie filling. Sarah, I do hope you would consider a follow up article that talks about trying out some of these combos (e.g. try using lard... the lard and ginger ale sounded interesting, the recipe someone suggested that uses an egg, etc.).
Greg
April 21, 2018
According to Cooks Illustrated, from which the vodka recipe came from, the vodka helps make the crust more tender. For those people not wanting to use lard, the vodka with shortening and butter may help the flakey-tender factor.
Not everyone wants to cook with pig fat...
Not everyone wants to cook with pig fat...
Dick M.
April 21, 2018
I cant imagine what the vodka does that would be beneficial. I have tried the vinegar but dont care for the tang. Crisco used to be a good way to go until they changed the type of fat they used in production. Been doing pie crust for over 60 years and find that lard does the best job. Butter is good but lard will still make the most tender and flaky crust without question.
Dennis O.
May 27, 2018
You are so right about lard. I am a retired chef and the lard was a way of life in the early days and it lost out when lard became harder on people to adjust when butter came into the baking world.
Smaug
July 26, 2018
What the vodka does is wet the dough partially with alcohol rather than water; gluten is not alcohol soluble, so the crust can be made wetter(and thus easier to handle) without raising gluten unduly.
Secilia D.
April 12, 2018
The problem with the vodka recipe in this article is technique. No butter chunks, no/little flake. Always use a pastry blender! My pie crust recipe is all butter, all vodka, because with no water there's less gluten formation.
Cut the fat in with two knives or a pastry blender, then toss the dough together with a fork, adding ice cold vodka a tablespoon at a time until the dough comes together. Form a disk, wrap in plastic wrap, and chill at least half an hour. Rolls out well, but is a little stickier than most pie crusts, so be sure to heavily flour the bench and rolling pin.
Cut the fat in with two knives or a pastry blender, then toss the dough together with a fork, adding ice cold vodka a tablespoon at a time until the dough comes together. Form a disk, wrap in plastic wrap, and chill at least half an hour. Rolls out well, but is a little stickier than most pie crusts, so be sure to heavily flour the bench and rolling pin.
Shannon C.
April 18, 2018
I agree with you, the vodka is the key. (But I do all lard, all vodka and is extremely easy to work with, but that is probably also because I'm in an arid climate.)
Wayne
March 26, 2018
It is always enjoyable to see comparisons of recipes for things like pie crusts that we all use and make so often. Personally I continue to find great success with Julia Child's pate brise, which uses butter, vegetable oil and ice water. The use of cider vinegar sounds interesting to use in my next pie project. Thanks for your valuable contribution here.
Dee E.
March 9, 2018
I discovered the VODKA trick many years ago and that's my favorite. Crust always comes out perfectly and it's easy to roll out. I'm going to try the sour cream recipe next time. Thanks so much for this extensive research :D
Mary
February 25, 2018
I guess I'll buck the idea of a perfect pie crust recipe and go with the best pie crust recipe is the one you don't mind making and you and your family like. And I guess I would say it doesn't hurt to try something different now and again [although, if calls for a food processor I don't do it].
I very much enjoyed reading the comments and other people's ideas and opinions.
I very much enjoyed reading the comments and other people's ideas and opinions.
Tiffany
February 22, 2018
I was researching Pastry Flour recently and learned that many many people only use Pastry Flour for a flaky and fool-proof pie crust. Was researching Bob's Red Mill Pastry Flour. Has anyone else here used Pastry Flour for their pie crust? Additionally, knowing what is in Crisco I won't use it but use instead a product called Spectrum Organic Vegetable shortening and works as well as Crisco ever did maybe even better.
Joycelyn
February 22, 2018
Spectrum uses palm oil just as Crisco does although spectrum claims it is non hydrogenated. Spectrum shortening is also bleached to make it look all pretty and white although Spectrum claims it undergoes a "natural" bleaching process. Spectrum products where I am are outrageously overpriced, have an off putting taste especially their "butter" alternative.
As for Bob's red mill also outrageously overpriced products, I can buy the same products albeit a different brand at my local health food store at half the price or less.
If you decide to use pastry flour ( which will most likely be bleached unless you buy organic WW pastry flour, you need to spend some time studying the difference between pastry flour and AP flour and amounts needed.
As for Bob's red mill also outrageously overpriced products, I can buy the same products albeit a different brand at my local health food store at half the price or less.
If you decide to use pastry flour ( which will most likely be bleached unless you buy organic WW pastry flour, you need to spend some time studying the difference between pastry flour and AP flour and amounts needed.
Helen H.
February 20, 2018
Hey everyone,the best pie crust is with CRISCO, to every cup of PASTRY FLOUR add 3 heaping Talb. spoons of crisco,a pinch of salt a little sugar & a pinch of white vinegar.make sure everything is cold before you start then when crust is in the pie plate put it in the freezer for 15 min. then bake
Helen H.
February 20, 2018
oh,i forgot to add ice water,a few talb. spoons. just enough to bring it together.
Martha
February 17, 2018
Nobody has tried a little cornstarch (cooked w/ water to a gel and chilled)? I read lately it keeps the gluten development under control. I tried it once and it was the easiest to roll out ever!
Gralan
February 20, 2018
That reminds me of a "fat-replacement" I read about a very long time ago. I'm gonna have to go search for it now. Thanks for bringing up that memory.
Rachel
May 24, 2018
Very interesting - Any chance you remember where you read that? My Google searches came up empty and I am most curious to read about it!
Rachel
May 24, 2018
Hi Martha - Any chance you remember where you read about using the cornstarch gel to inhibit gluten development? My Google searches came up empty and I am most curious to read about it! Many thanks in advance! ~ Rachel
Lance S.
November 4, 2018
It's the Milk Street pie dough recipe. They got the cornstarch idea from a Japanese bread recipe.
Elyn
February 16, 2018
Once I made a pie for my husbands old farm aunties, and they told me it was the worst pie crust they ever tasted! With big grins, they gave me their perfect pie crust recipe. It was awesome, and I have never found one better. They added an egg, 1 tablespoon vinegar, and 5 tablespoons of water. It is awesome. I use it for all kinds of pies - and because the vinegar is only 1 tablespoon, you don't get that overly tangy taste.
Elyn
April 6, 2018
This recipe makes two double crusts.
Combine:
3 cups white flour
1 and ½ cups soft shortening, I use butter, but lard is great.
1 tsp. Salt
Add:
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar or lemon juice
Blend, divide into 4 balls and store. Freezing is okay.
Combine:
3 cups white flour
1 and ½ cups soft shortening, I use butter, but lard is great.
1 tsp. Salt
Add:
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar or lemon juice
Blend, divide into 4 balls and store. Freezing is okay.
Jen
May 23, 2018
I just made this pie crust recipe with Kerrygold butter, fresh lemon juice and an extra pinch of salt. the 4 balls are in the freezer for now and the scraps left on the counter were amazingly delicious. Thank you for sharing.
Jen
June 5, 2018
Elyn!!! I froze your pie crust for 10 days. I thawed it in the refrigerator, rolled it out with flour, prebaked at 400 for 15min and then used it for quiche. Fantastic!!. Crispy, flaky, buttery. Thank you!
Hand M.
January 23, 2018
@CindyWilsey...I have actually been told the exact opposite re: vinegar is true...WHITE vinegar is for pickling, cleaning and other non-food uses, apple cider vinegar is sweet, Less harsh and I think, 2-3% less acidic. It makes my grandmother's pie crust recipe perfect and flaky every time and imparts NO vinegar tang or after taste the way white vinegar has when I was in a pinch. So on this point I respectfully disagree and would not recommend whte. Vinegar in recipes other than making my Mum's dill pickles! It works amazingly well for cleaning but there are so many more subtle and flavourful vinegars such as rice, wine etc. For salad dressings and food recipes...
Bybetsy
January 17, 2018
I love to make and roll pie crust. I could do this for hours and hours. I have used the recipe my Mom did for years with one addition,,,,a pinch of baking powder. Friends rave over this crust. I use all Crisco. First thing I do it pour a glass of ice cold water. Crisco must be cold, measure out 2/3 cup and put in bowl. Then 2 scant cups AP flour, dash salt, pinch baking soda. Blend until like dry sand. Add ice water just until blended. Do not ever overwork your dough once water has been added. Once all is blended let rest for 5 min , then roll on a bit of floured board. This recipes always works and is so very delish.
pamrhess
December 8, 2017
My mother's trick for pie crust in a food processor: pulse half the butter with the flour to get crumbs, then pulse in the remaining butter for pea-sized butter to make the eventual crust flaky. She was a genius.
pamrhess
December 8, 2017
My mother's trick for pie crust in a food processor: pulse half the butter with the flour to get crumbs, then pulse in the remaining butter for pea-sized butter to make the eventual crust flaky. She was a genius.
Rebecca Z.
November 29, 2017
I find that most (if not all) pie-crust recipes don't use enough liquid. For 1-1/4 cups of flour, you need nearly 1/2 cup of ice water for proper cohesion; it depends upon the flour, and recognizing that point where there's just enough water to bring the dough together. I toss the mixture with a fork, beginning with 1/3 cup of cold cold water, and sprinkle more in until there's just a faint dusting of flour not-quite absorbed; generally, it's nearly a half a cup for a single-crust pie based on 1 and 1/4 cups of flour.
Recipes also fail to stress the importance of forming a disk with smooth edges, achieved by patting the dough with one hand while cupping the edge with the other as you gently spin the disk; I do all of this inside a plastic food-storage bag. A well formed disk with enough moisture are the best ways to prevent cracks in the dough as you roll it out.
Thankfully, most recipes suggest chilling the shaped disks, I recommend a full 2 hours minimum so that the flour is fully hydrated with the water.
Because of the higher water content, you need to be generous with the flour used to roll the dough out, to work it gently from the center to the edge, and re-flour both sides as needed through the rolling process.
Recipes also fail to stress the importance of forming a disk with smooth edges, achieved by patting the dough with one hand while cupping the edge with the other as you gently spin the disk; I do all of this inside a plastic food-storage bag. A well formed disk with enough moisture are the best ways to prevent cracks in the dough as you roll it out.
Thankfully, most recipes suggest chilling the shaped disks, I recommend a full 2 hours minimum so that the flour is fully hydrated with the water.
Because of the higher water content, you need to be generous with the flour used to roll the dough out, to work it gently from the center to the edge, and re-flour both sides as needed through the rolling process.
Elaine G.
October 23, 2017
Hi: i live in Alberta, Canada and I believe the very very best pie crust is the one the chefs use in the North West Territories simple 1 pound of cheap lard, 6-7 cups of sifted flour, one cup of ginger ale. Done amazing,,, freezes perfect, and so yummy....
Mommerto5
October 19, 2017
I believe this recipe is from my mom's old BC binder. I use it all the time! For one double crust or two single crust pies. 2 cups all-purpose flour, 1 tsp salt, 1 cup shortening, 1/3 cup milk, 1 Tblsp white vinegar. Stir vinegar into cold milk; set aside. Stir salt into flour. Cut in shortening with pastry blender. Add milk/vinegar mixture to flour mixture. Stir with a fork until dough forms. Roll out (I roll between two sheets of floured waxed paper). Chill half an hour & prick bottom & sides of crust for pre-baked shells or bake on inverted pie plate. *Reduce sugar to 1/2 tsp when making cream pies. This crust doesn't like pecan pie.
Melissa S.
October 18, 2017
I took a class at a popular Detroit pie shop and their technique for all butter crust is to fill a glass 2 cup pyrex measuring cup with one cup cider vinegar and freeze it, then add the water for the recipe while you do the "breaking the butter into pea sized pieces in the flour with a dough blending tool" part. The frozen cider vinegar keep the water super chilled while imparting some of its tart and acidic quality as it slightly melts into the water. Not sure what the exact measure would be, but it's the best crust I've ever tasted and came out perfectly flaky and, oddly enough, it tasted a bit like baked mac and cheese.
Cindy W.
September 13, 2017
Another old Austrian pastry crust is made using equal parts cream cheese and butter. Just follow the recipe for standard pastry, but use only water as your liquid. This crust is not a flaky, but is tender and incredibly rich. It is excellent to use with very juicy fruit pies and with custard type pies. The lard and butter crust is what used to be known as a long crust, this one is a short crust.
Cindy W.
September 13, 2017
I will make the case that you didn't use the very best pie crust recipe. It is published in a pie cookbook I had back in the 90s, and was a variation on the crust I had learned to make that was my maternal great-grandmother's. My very very picky about her pie crust mother pronounced this a genuine improvement over the recipe she had learned from her grandmother. Also, never use cider vinegar in pie crust. As my maternal grandmother would tell you, cider vinegar is for pickling and relishes, white vinegar is for everything else under the sun. Included with the instructions are the comments my very good 8th grade home ec teacher made when she gave my pie crust the only A in a class of 30-some students back in the day. (This was back in the 70s when home ec was required.) This version of the recipe is about 25 years old, the original recipe is probably about 125 years old. It works every time. The biggest change in the instructions over time is that the use of a refrigerator-freezer has been substituted for a block of ice in great-grandma's original. But, hey, I live in MN & have been known to use the back porch in the winter if there are crowding issues in the cold chest. Then again, in MN, the back porch is known as the extra fridge during the holidays. :)
5 tablespoons cold lard
3 tablespoons cold butter
1 to 1⅓ cup all-purpose flour, plus extra for rolling dough
1 Tablespoon sugar
½ teaspoon table salt
1 Tablespoon white vinegar mixed into
¼ cup ice water
In mixing bowl, combine flour, sugar, & salt. Cut fats into pieces (each tablespoon into 4 pieces). Work into flour mixture to resemble coarse meal. (If fat is warming up, put bowl in freezer for 10 to 15 minutes.) Gradually add liquid to mixture. Only add as much water as is needed to pull the dough together. (This will vary depending on your local humidity. As a rule of thumb, less water in the summer & more in the fall and winter.) Wrap dough in plastic wrap & place in refrigerator to chill & rest for at least one full hour. (This is essential to relax the dough so it rolls properly.)
Remove from refrigerator & let it sit out for 5 minutes. Roll into round to fit a 9” pie pan. (Do not stretch the dough as you place it in the pie pan, this will lead to shrinkage. Roll the disc so that it slightly overhangs the edges of your pan to avoid this.) Double this recipe for a double crust pie.
5 tablespoons cold lard
3 tablespoons cold butter
1 to 1⅓ cup all-purpose flour, plus extra for rolling dough
1 Tablespoon sugar
½ teaspoon table salt
1 Tablespoon white vinegar mixed into
¼ cup ice water
In mixing bowl, combine flour, sugar, & salt. Cut fats into pieces (each tablespoon into 4 pieces). Work into flour mixture to resemble coarse meal. (If fat is warming up, put bowl in freezer for 10 to 15 minutes.) Gradually add liquid to mixture. Only add as much water as is needed to pull the dough together. (This will vary depending on your local humidity. As a rule of thumb, less water in the summer & more in the fall and winter.) Wrap dough in plastic wrap & place in refrigerator to chill & rest for at least one full hour. (This is essential to relax the dough so it rolls properly.)
Remove from refrigerator & let it sit out for 5 minutes. Roll into round to fit a 9” pie pan. (Do not stretch the dough as you place it in the pie pan, this will lead to shrinkage. Roll the disc so that it slightly overhangs the edges of your pan to avoid this.) Double this recipe for a double crust pie.
Cindy W.
September 13, 2017
I forgot to note that for pot pies or quiche, the sugar may be omitted. Also, never use iodized salt in pastry of any sort, it imparts a metallic taste to the food.
Nina S.
September 11, 2017
Lard is rendered pig fat. Very tasty crusts and cookies, its melting point is slightly below butter I think because it will melt on your finger. It is a beautiful white color when fresh, it will go rancid in the store. If it has an odor it is old and do not use it for that scent will come out in a taste in your finished product. Best to refrigerate, or go through it quite fast. It does make good baked goods, but has a low smoke point. Used a lot in authentic Mexican cooking as well as last century baking before vegetable shortening came out.
Nina S.
September 11, 2017
Ok, I learned at the knee of a pie master. or rather her tiny kitchen as hot pies came out of that oven. Don't freak out over how cold the ingredients are as you can always refrigerate the pie crust even up to a few days. So make it early if you like. Don't over mix the butter. Pea size means pea size. Butter has water in it, shortening does not. She likes a mix of the two. and she uses a vinegar recipe. Key point: always cool your pie on a rack immediately out of the oven. Makes the bottom crust keep its flaky goodness. Do not refrigerate every pie. Some do not need it and microwaving the left-overs ruins the crust. Pie pans come in different sizes and depths, an eight inch pie pan is not the same as another brand of eight inch pie pan. Measure them so that you know how big you need your crust to go. When blind cooking the crust, turn the pie pan upside down, place the pie crust on the bottom, and bake it upside down too. This will allow the crust to be the right size when you remove it to put inside the pan and put the good stuff in.
Each kind of pan (glass vs metal) makes a different crust. Darkness of pan matters too.
If you have a particularly juicy pie filling you can do an egg wash over the bottom crust before filling.
Egg wash is ok, but I prefer canned milk with a sprinkle of sugar over it. Then I can use the unused milk too.
Each kind of pan (glass vs metal) makes a different crust. Darkness of pan matters too.
If you have a particularly juicy pie filling you can do an egg wash over the bottom crust before filling.
Egg wash is ok, but I prefer canned milk with a sprinkle of sugar over it. Then I can use the unused milk too.
Nina S.
September 11, 2017
I have to try a sour cream pie crust! I use it in all of my quickbreads including store mixes. It doesn't seem to screw anything up and improves everything--especially waffles and pancakes. I just add a couple of tablespoons (sizable dollop), not worrying about the moisture or anything.
Leslye B.
September 10, 2017
In my experience making gluten free pie crusts is that they fall apart since there is no gluten to hold everything together. I have tried making my own crust and I have bought pre-made gluten free crusts. All were terrible failures. For my gluten free guests, I just serve filling without crust.
Trish L.
September 12, 2017
If you make something with a cookie crumb crust, I find nuts work as a great substitute. I grind up nuts in the food processor and add the sugar and butter the same as the recipe and press into a pan. You can also mix oats and nuts together too. That way everyone enjoys it. It doesn't work for apple type pies though.
Abbey
September 10, 2017
I love reading these articles that breakdown recipe experiments! I continue to learn so much from Food52. But one question I have about this one is that both the ingredients change and the preparation style and I would think that dramatically affects the end product. I am totally a shortening in the pie crust girl but if it is going to be flakey I think it needs to be put together by hand. Both recipes that were made in the processor cane out flat and tough. I think overworking the dough is one of the big contributors to this issue. I would be curious how each of these recipes would stand up next to each other if the prep was all by hand. Or if you look at how the preparation can affect the texture and quality of each recipe! Thank so much for sharing your experiment! I really love reading these!
Jennings W.
September 10, 2017
For 30+ years I made pie pastry with just shortening, and have always gotten super flakey delicious results. You have to cut the shortening in with 2 butter knives and just barely incorporate the water before bringing it together gently by hand and chilling. Now I have a bakery and almost always make 100% butter crust but never use a food processor to mix the dough. When I'm making huge batches (usually 4 recipes at once, 4-6 times) I grate the chilled butter quickly in the processor with the top grating blade, but mix it/break up clumps in the flour/salt with gloved hands (cuts down the body heat) and still barely mix in the water with a fork. When I turn it out onto the counter it's still got unincorporated flour, which I very gently turn and press until it's sort of stuck together. Then place it on plastic wrap, flatten to a disc, and chill at least an hour. It's light and flakey, and holds up to fruit or gravy. People go crazy over our pastry, so we're doing something right! When I teach a pastry class I always tell the students - GENTLY is your watchword!
awesome
September 10, 2017
When so many recipes talk about overworking the gluten, why not share a gluten free recipe.
Trish L.
September 10, 2017
Here is one I like, this site also has a quick one which you press into the pan. http://www.frugalfarmwife.com/article/pretty-tasty-gluten-free-pie-crust/
If I have more time I will use the Land 0' Lakes recipe.
If I have more time I will use the Land 0' Lakes recipe.
Glendi
August 20, 2017
Hi, thanks for this article. I have been making Dolores Casella's recipe for pie crust with vinegar for 35+ years now and there is an egg in it. Makes it taste like something good all on its own. I use just butter but I suppose another fat would do if you insist on a lard taste. So flakey and never misses, as long as you keep the butter cold. Everyone says it is the best crust. I even use 50/50 whole wheat for health and it still is not like cardboard. "A World of Baking" still my "go to" after years of collecting cookbooks.
kirstjen
July 28, 2017
I want to know about LARD in baked goods. Nobody can duplicate my grandmother's cookies & I think it's because she used lard. Can you do test or explain to me how that classic old fashioned ingredient is different from shortening?
Eileen
July 28, 2017
I can't believe you omitted this classic: lard.
In my opinion lard is better, from a health standpoint, than shortening which is hydrogenated.
My favorite crust uses half butter and half lard, and includes a tablespoon of sour cream, mixed in with the water. All butter works too, but is not as flakey.
In my opinion lard is better, from a health standpoint, than shortening which is hydrogenated.
My favorite crust uses half butter and half lard, and includes a tablespoon of sour cream, mixed in with the water. All butter works too, but is not as flakey.
Trish L.
July 23, 2017
I quit using butter crusts and went to an oil crust when I found this recipe. 2 cups flour, salt, 1/2 cup oil, 1/2 milk. mIx and roll. It comes out great every time. It was so easy that I started making a lot more pies.
Kim A.
October 14, 2019
I’ve made the oil crust once and it did turn out flaky. I’ll have to try it again.
Chris R.
July 22, 2017
To CarlaK
Can you use this in a pie or does it have to be blind baked?
Can you use this in a pie or does it have to be blind baked?
CarlaK
July 22, 2017
From the comments I read on David's site, most specifically the frenchwoman's whose recipe it is, you should pre-bake it. However, one person did say they made a pie, didn't pre bake and it worked well. I myself have only made it with pre baking.
CarlaK
July 21, 2017
I know it's not pie crust but I have used David Lebovitz's French tart dough in a pie pan and it is unbelievable. The unbelievable part is the process -- in a large pyrex bowl, you boil butter, oil, water, sugar and salt together in the oven for 15 minutes, then dump in the flour and stir till it comes together. Press in and pre-bake or not. Couldn't be easier and more delicious!
NotTheButcher
July 19, 2017
Buttermilk. And I disagree with the fans of lard; I find it doesn't play well with fruit and other dessert pies.
Cat
July 19, 2017
My great grandma was a pastry chef & her recipe calls for lard with vinegar, egg & cold water. You can make it with just a fork, a stand mixer or a food processor.. Never fails! It also makes about 8crusts☺
Lindsay G.
September 8, 2017
This is the recipe that I have from my husband's grandmother as well, although instead of lard she uses shortening "because it's healthier" (she's also 90, so we just keep our lips shut instead of arguing).
I totally agree that it's super easy and no-fail. But after reading this article now I'm interested to try it with butter in place of the shortening/lard.
I totally agree that it's super easy and no-fail. But after reading this article now I'm interested to try it with butter in place of the shortening/lard.
Betsy
July 19, 2017
I have found the weather, primarily humidity to be a factor in the making of pie crust. The lower the humidity, the better. My uneducated guess is that most of the results from recipes you tried, along with the others in comments below, are subject to this variable as well. I have come to wait for dry weather to make my pie crust (I mainly use the butter-only recipe, but may try adding a little vinegar now!), make a few extra, and freeze for later use. There is nothing I can do about the weather when I really need to actually roll out and use the crusts, but my results are largely consistent.
rosemary
August 31, 2017
very good point, i lived in Rio de Janeiro for 4 years and went crazy trying to make a successful pie crust. I tried locking myself in a small room with an air conditioner full blast with no luck. Hard as rocks. When i moved to Portugal my pie crusts became wonderful again
lynn
July 18, 2017
I also do a mix of flours - 1.5 c pastry flour with 1 cup all purpose. 1 c butter, and dilute the vinegar - 1 tbsp cider vinegar with 7 tbsp water. add as needed. roll in the AP flour. best and easiest ever (esp with a processor)!
Meg
July 17, 2017
Apple cider vinegar crust...absolutely brilliant. Made into strawberry rhubarb with lattice top. Flaky, buttery, slightly tangy. The only method I'll ever use again. Ridiculous!
Chris R.
July 17, 2017
My grandmother made the best pie crust I ever tasted. She used lard.I never got the recipe but it was very ggod.
Anna D.
July 17, 2017
I guess I'm the only one who likes a shortening crust! I don't chill anything, rub the shortening into the flour with salt by hand, and add water. It can be crumbly, but if you add just a little more water it comes together without being sticky. I do chill for at least an hour in the fridge. Most people assume I make a butter crust, and it's flaky and tall.
em_spired
April 29, 2020
i 100% agree. my mom and grandma have always done crisco in their crust and no sugar in it either. they make the best pies with the perfect balance of sweet center and salty crust.. there is a place in my town that is "known for pies".. and their crusts almost taste like criossants.. which feels so wrong to me. you don't want pie crust to be that tender and almost stretchy, hard to cut with your fork. you want a bit of crumbl-y texture IMO. or when you get a pie from the grocery store and it is so tender it's almost bread-y soft.. that with a fruit filling is just gross to me.
i made an all butter crust apple pie once and the butter flavor was SO overpowering. i want to try it again because i almost wonder if something was just wrong with the butter. i was more unexperienced with pie making at that time and i think now i would be able to better analyze the final product.
the only thing i don't love about a crisco crust is it is extremely hard to work with. it always wants to tear but i'm just used to that aspect of it.
i made an all butter crust apple pie once and the butter flavor was SO overpowering. i want to try it again because i almost wonder if something was just wrong with the butter. i was more unexperienced with pie making at that time and i think now i would be able to better analyze the final product.
the only thing i don't love about a crisco crust is it is extremely hard to work with. it always wants to tear but i'm just used to that aspect of it.
Bob A.
July 17, 2017
Sorry, your blog might make for good journalism but it reeks of bad science. You have far too many variables and no controls. How can you compare machine made versus hand made and call out the ingredient variation. At least you could have compared a hand made all butter pie crust with the all butter plus vinegar crust.
Georgia S.
April 1, 2018
That is exactly what I was thinking. It is completely unfair to judge an ingredient when the techniques varied so much.
Leslye B.
July 16, 2017
I prefer all butter crust made in the food processor. I put the flour and salt into the food processor bowl, mix, add the butter pieces, mix, and then while the motor is going add 4-5 T ice water until the mixture forms a ball. I roll it immediately. It always comes out perfect and I can use it with every filling, even pre-baking. At Thanksgiving, I make at least 11 pies. We keep the food processor going making the crust. My daughter and granddaughters make the fillings. All come out fabulous.
Petra M.
July 16, 2017
I grew up in a German/Italian family of bakers and chefs with a long rich history in the food business... creating incredibly beautiful tarts of all kind for our daily afternoon "kaffeeklatsch" we became masters in the art of tart/pie making!!! Our go-to preferred dough can be made either by hand or in a standing mixer with paddle attachment (my fave) often referred to as "pate sucre'" it incorporates flour + butter + generous dash sugar + dash salt + scant 1/4 teaspoon baking powder +egg yolk + dash cream if needed!!! Rolls out and bakes like a dream... Great balance of flavors... Crust holds up well... Can be parbaked... Right touch of flaky ...not too soft or hard... Acts like a shortbread crust perfect with custard/cream/soft fillings... Holds up perfect with nut tarts/fruit tarts/juicy fillings etc... What I like that's important to me is that while a half butter half lard crust (with or without vinegar) yields a super flaky crust it doesn't hold up! Unless you eat it the first day it loses its flakiness and even gets soggy...pate sucre' hold up well which is important especially around the holidays when you're doing your baking a couple or more days before!!!
Thanks for reading 😀
Thanks for reading 😀
Joycelyn
July 16, 2017
You left out lard which makes the best all purpose flaky pastry. Been making lard pastry for well over 50 yrs. Either all lard, plus vinegar, (white, never cider as it's too bitter ) plus beaten egg, plus ice cold water, 3/4 AP flour & 1/4 pastry flour.
Or, if I'm wanting to make a richer pastry, I use 1/2 lard, 1/2 butter, white vinegar, beaten egg, ice cold water, same flours. Have never had either fail on me.
And honestly, if you have to use a food processor to make what is supposed to be a delicate flaky pastry, instead of making it by hand, your chances of ended up with a much tougher dough is pretty well guaranteed.
Or, if I'm wanting to make a richer pastry, I use 1/2 lard, 1/2 butter, white vinegar, beaten egg, ice cold water, same flours. Have never had either fail on me.
And honestly, if you have to use a food processor to make what is supposed to be a delicate flaky pastry, instead of making it by hand, your chances of ended up with a much tougher dough is pretty well guaranteed.
Petra M.
July 17, 2017
I'm gonna try that Jocelyn!!! That sounds good 😊 and I agree about testing on the counter!!! I always roll mine out right away...I handle the dough as least possible and really don't put mine in the fridge!!! 😊 ✌️🏽
Marva M.
July 16, 2017
Hands down, pie crust using lard is the best. Try it. Flakey, light, holds its shape. Obviously not for vegans, but for everyone else, it is perfect. 00 Flour (preferred), salt, ice water. Delicate, perfect frame for sweet or savory fillings. Might try the addition of the vinegar, but as a pro chef who does a lot of pastry shells/pie shells, doubt I am going to change my go-to recipe, tweaked over time and always reliable.
VanillaQueen
July 16, 2017
I've used a variant on the cream cheese recipe that Rose Levy Beranbaum uses. However, the deal with crust is the gluten. As soon as I used Bob's Red Mill gluten-free baking mix, my pies became incredibly flaky. Can be a little challenging to roll out (I roll the GF ones on Tapioca starch to give it a little more substance), but you don't have to worry about ice water or other details, and the crust is sensational.
Anita104
July 16, 2017
I've always been intimidated by pie crust. It always split and broke rolling it out. I refuse to use shortening. It's a factory made trans fat (franken fat). Butter and sour cream are much better.
homecookin
July 16, 2017
First, esp.for vegans a great pie crust recipe is perfect oil pastry on food com.
Second, fresh lemon juice has always been used interchangeably instead of vinegar, so use whichever you have on hand.
Second, fresh lemon juice has always been used interchangeably instead of vinegar, so use whichever you have on hand.
Sarah C.
July 16, 2017
I'm really interested in the sour cream and vinegar varieties. I've found using lard alone to yield a fairly tasteless crust, so I use half and half lard and butter. I cut the lard in first because it's more forgiving to temp, and then cut the butter in. I end up with beautiful crusts with lovely buttery flavor and perfect flakiness. I'm interested to see if adding vinegar to the mix heightens the flavor.
Mary O.
July 16, 2017
My go to is definitely a lard crust, it just can't be beat! I use the crust recipe from the BH&G cookbook. Fool proof!
Vicci C.
July 16, 2017
I have always used lard and vinegar and eggs with the recipe off the lard box! The secret, in my opinion is the flour, and I never put pie pastry in the fridge. The vinegar "helps" to break down the gluten, but resting it on the counter at room temp for 30 minutes also breaks down the gluten. I use unbleached pastry flour which is a soft wheat flour for the mix, and I use a hard wheat flour for dusting the board, pin and pie plates. Butter does melt quicker than lard and makes more of a shortbread crust than a flaky crust.
Sena
July 16, 2017
Because I can't be the only vegan here: https://food52.com/recipes/19559-perfect-vegan-pie-crust It would have been nice if at least one of the tested pie crusts was vegan friendly.
teagan
July 16, 2017
Yes please....I have a lovely vegan pie crust recipe using vodka and earth balance ...
Sena
July 16, 2017
Vegans eat pie, too, and there are a lot of vegan followers of Food52. I notice that you didn't make a similar comment to all of the people who replied with surprise that "lard" wasn't used in the testing samples. You also didn't make a similar comment in response to the post asking about gluten free options.
Mary W.
July 16, 2017
Lard (leaf) is what made pies favorites years ago and butter is the next to best substitute. I love crust more than filling! Mom used to roll out the extra dough, sprinkle with sugar and cinnamon and bake with the pie (removing it when it was slightly brown). All of my family would fight for this BEFORE we dug into the pie. The good old days when food used real ingredients.
Margaret
July 16, 2017
I spent last summer trying different crust recipes as well-- we found that all butter plus a dash of vinegar also worked best for flavor and flakiness. The key to ease was using our stand mixer and paddle attachment as opposed to food processor. So easy! Now we make hand pies--everything home made no fear.
Greg
July 16, 2017
I've been using the Cook's Illustrated recipe with vodka for several years now. You didn't note that it's a mix of shortening and butter and then half water/half butter and I'm always pleased with the consistent results. I do it all in the food processor right up to the moment you add the ice cold water/vodka and it all comes together. The flour is also critical. Too much protein will yield unfavorable results. If I don't have pastry flour on hand, I'll mix cake flour with all-purpose to bring it down a couple notches.
One other note for newbie pie bakers -- while summer yields the bounty of fresh fruit and lends itself to great pies, do your pie baking in the morning before the heat of the day sets in. A hot kitchen or counter top is not your pie crust's best friend. Bake early!
One other note for newbie pie bakers -- while summer yields the bounty of fresh fruit and lends itself to great pies, do your pie baking in the morning before the heat of the day sets in. A hot kitchen or counter top is not your pie crust's best friend. Bake early!
Sally B.
July 16, 2017
Amazon has several 3 toned forks. Which one did you buy ?
Joycelyn
July 16, 2017
Check King Arthur flour. I bought mine ( four tine instead of three though) after the old wooden handled 3 tine fork of my mothers finally fell apart.
I've been quite happy with the KA fork plus I like the fact I can use it for so many other things and not have to worry about putting it in the dishwasher like I did Mom's wooden handle fork.
Link if you want to check it out.
http://www.kingarthurflour.com/shop/items/pastry-fork
I've been quite happy with the KA fork plus I like the fact I can use it for so many other things and not have to worry about putting it in the dishwasher like I did Mom's wooden handle fork.
Link if you want to check it out.
http://www.kingarthurflour.com/shop/items/pastry-fork
bas26
July 17, 2017
Thanks for your tip about the fork. I ordered it and also found the biscuit cutters I've been searching for. Glad you mentioned the King Arthur website.
Rosie's D.
July 16, 2017
My mom gave me her pie crust recipe and a 3 tine fork when I got married 42 years ago. It's a vinegar recipe and I made marvelous pies for years. Then the crust started to become unpredictable and, often, tough. I blamed the changes in butter. Fast forward to 4 years ago when I was preparing crust for pumpkin pies. I couldn't find my pastry blender. You know, the rocker kind. So I grabbed my old 3 tine fork. Magic occurred once more! I experimented with the rocker blender vs the 3 tine fork, and the fork pastry bested the rocker pastry every time. I have mom's oringinal recipe card and very plainly printed is, " use the cold FORK to break in the butter." I immediately ordered 4 new copycat forks from Amazon.
Judith
July 16, 2017
Just LOVE Food 52! Rarely, if ever do I attempt to make a pie because of the crust never comes out right. Thank you for this wonderful column. I am going to make a pie for dessert tonight. I am going to keep my fingers crossed that the crust will be great!
Judith R.
July 16, 2017
Hmm. Like some of the others, I find this to be a bit of click-bait; The techniques were different along with the ingredients. Needs to be tested with identical techniques. I clicked. LOL. That said, I've been using Kenji Lopez-Alt's recipe for pie crust since it was published on Serious Eats and they always turn out great. Indeed, I usually triple the recipe and freeze the ready-to-roll discs of dough, so that if I should some marvelous fruit at the farmers market, the dough is waiting. I also freeze a triple batch of crumb topping, so that there can be almost "instant fruit pie".
Judith R.
July 16, 2017
And I forgot to say, that Amanda Hesser's mother's peach tart recipe, here on Food52, for when I'm out of frozen pie dough and need a quick pie, works with almost any berries, and plums, too.
cosmiccook
July 13, 2017
Pie dough is my nemesis -- I tried many of the Food 52 and others for YEARS (45) with one recent success of a browned butter dough. I can't find that recipe. Then Stella Parks posted this http://www.seriouseats.com/2016/09/how-to-avoid-soft-and-sticky-dough-butter-temperature.html and WOW FINALLY I had a crust to be proud of! Stella has also graciously and painstakingly explained about flour choices (scientifically) to me. Turns out my beloved King Arthur Flour is not necessarily the ideal flour. So I grudgingly switched to bleached "lesser flour" Gold Medal. Good enough for Stella, good enough for me. For once I won't be dreading holiday pies. But I do like the vinegar idea. I think pie dough recipes need to be more flavorful. I try to add spices to increase flavor. Stella recommended against adding liqueurs. Thank you for all your efforts, really appreciate all the work Food 52 does.
Leslie C.
July 13, 2017
Look up never fail pie crust, in which I use half shortening and half coconut oil, along with thee rest of the ingredients - easy, flakey, and rolls like a dream! The coconut oil is good for you too - below 73 degrees, it looks just like shortening! Love it! Leslie
Mia F.
July 13, 2017
You haven't compared using cooks illustrated's newest pie dough which was in the magazine milk by Christopher Kimball recently! This is the easiest one I've run across so far very good results and I've added one more step to it from a class on Craftsy where you fold the pie dough to make it laminated. Check out Mia's Kitchen Quest for my favorite in video form.
Mia F.
July 13, 2017
You haven't compared using cooks illustrated's newest pie dough which was in the magazine milk by Christopher Kimball recently! This is the easiest one I've run across so far very good results and I've added one more step to it from a class on Craftsy where you fold the pie dough to make it laminated. Check out Mia's Kitchen Quest for my favorite in video form.
JP
July 13, 2017
Not a valid comparison. To test the ingredients, one would need use to the same technique across the board. Then, if you want to test the techniques, vary technique only. Home Ec 101. Science 101.
mizerychik
July 14, 2017
Exactly. The techniques used are so radically different that the comparison between the recipes gives no real information.
Douglas C.
July 12, 2017
I'd love some suggestions for a non-dairy crust. A good friend of mine is allergic to dairy in all forms.
BerryBaby
July 13, 2017
I recall learning in high school how to make a pie crust using vegetable oil. I'll see if I can locate a recipe or maybe someone on site has a suggestion,
John H.
July 13, 2017
I have it posted, it is from Better Homes and Gardens cookbook. It has milk though. http://www.bhg.com/recipe/pies/oil-pastry/
Kierin B.
July 16, 2017
I second lard. I was off dairy when my baby had a milk protein Leroy and I went with an all-lard crust. Doesn't work if your friend is began, but if they eat meat an all-lard crust is delicious and amazingly flakey. Just make sure to get good leaf lard not the crappy supermarket blocks.
Sena
July 16, 2017
I make a homemade vegan butter from the Seitan and Beyond cookbook, and Earth Balance makes vegan butter sticks. Here are some other recipes to consider. I would think the first one from Food52 would be a great option.
https://food52.com/recipes/19559-perfect-vegan-pie-crust
http://savvyvegetarian.com/vegetarian-recipes/vegan-pie-crust.php
http://www.marthastewart.com/1132916/vegan-piecrust
http://www.veganbaking.net/recipes/pies/flaky-pie-crust
http://www.food.com/recipe/worlds-easiest-pie-crust-vegan-171844
https://food52.com/recipes/19559-perfect-vegan-pie-crust
http://savvyvegetarian.com/vegetarian-recipes/vegan-pie-crust.php
http://www.marthastewart.com/1132916/vegan-piecrust
http://www.veganbaking.net/recipes/pies/flaky-pie-crust
http://www.food.com/recipe/worlds-easiest-pie-crust-vegan-171844
Kierin B.
July 16, 2017
Butchers might have it. I usually get mine from the greenmarket where there is a farmer who sells pork and other meat.
Connie B.
July 16, 2017
Thanks Kierin, I'll try my Farmers Market, I think there's a farmer who sells meat there. If not, I'll go to a butcher.
Sarah M.
July 12, 2017
Vinegar and butter is the crust I have been making since my grandmother Park taught me.
lilgreenowl
July 12, 2017
Shortening works in quicker than the butter so I'm wondering why you start with that. I cut the butter in first til the chunks are a bit larger than I want them in the final product, then cut in the shortening. Also, while lard may give you the flakiest crust it doesn't have the delicious flavor of a butter crust, that's why many recipes use a combination of the two. I'm wondering if anyone has noticed if sugar makes the crust tougher? It's something I suspect but am not sure of.
John H.
July 12, 2017
By FAR, the easiest piecrust recipe is the one that calls for flour, a little salt, combining COLD milk and oil together and then dumping and stirring into the flour/salt mix. This is QUICK, EASY and I have never had it turn out poorly, like I have with all the ones with butter/lard/Crisco or a combination of the above. NO cutting anything in, just stir, refrigerate and roll out. REALLY that easy. It came from a Better Homes and Gardens recipe book. http://www.bhg.com/recipe/pies/oil-pastry/
Janet
July 12, 2017
Your article would have been more helpful had you done two different rounds of tests, one varying ingredients and one varying techniques (perhaps you did this, but it doesn't seem so). As it is, I don't know if what made the vinegar version so flaky was the vinegar, or the fact that you didn't use a food processor. If you made all the doughs by hand, then all of them with a food processor, it would have been easier to tell what difference the technique had on the baked crusts and what difference the ingredients made.
Ellen G.
July 11, 2017
I'm as fickle as the weather concerning the 'be-all end-all' pie crust recipe. The recipe and method used in a commercial kitchen is not what I turn to in my home kitchen. Butter, shortening, leaf lard, cream cheese, they all have their place. Cool hands and a generous sized mixing bowl are key to success. And please, don't add the liquid to flour and fat that's held hostage in a food processor.
Robert
March 2, 2018
Excellent note about the size of the bowl — this must make a difference in how quickly / coldly the ingredients come together.
Barb -.
July 10, 2017
Put me in the leaf lard and butter camp. I've tried them all and only with that combination did I finally achieve pie crust nirvana.
Greg K.
July 9, 2017
The best, flakiest crust is 100% lard (make sure it is not the store bought hydrogenated lard)
Christine S.
July 9, 2017
I've tried almost every variation that has been mentioned here and also wondered why a dough with lard was not included. My biggest frustration is uneven shrinkage of dough when blind baking a crust in tart pans; just haven't figured it out! Any suggestions?
Brennamae
July 13, 2017
I agree! Was very disappointed not to see lard on the list, a huge staple in rural areas where us folk process our own lard (and pigs!) and use it for everything!
Kate M.
July 9, 2017
I'm surprised that a butter/leaf lard dough was not in the mix.
Sarah J.
July 9, 2017
This was really my own bias! Just because I don't eat lard (though I do know that I have had plenty of lard—unsuspectingly—when eating pie at one of my favorite places in NYC... only found out after the fact!). It was some very flakey crust, however...
grasspress
July 8, 2017
sorry, but i find these 'tests' and 'comparisons' good for 'clicks' but not too good on practice. most of us who cook pies and use pastry recipes settle on one version and adapt it over the years to something as simple, clean and tasty as possible, invoking comments from friends and family on the 'tasty' part.
for what it's worth, my pie recipe has evolved (i'm 74 and have been baking pies for 50+ years) to 3C all-purpose flour (always king arthur, which i found to make a distinct difference in the final product) mixed with a few T of sugar, 1C crisco (handy, easy to find in wrapped 1C portions) + 2-4 T butter, 1/2 C cold water in a measuring cup with some added ice cubes to get it as cold as possible), and a few Ts of vodka (based on the experiment mentioned on the article from cook's illustrated which i found pretty darn accurate).
i use a pastry blender (a stout one that doesn't turn when you use it forcefully) to mix the flour and sugar (which i'm not all that careful about measuring) and the crisco, when that's pretty well mixed (to pea-size) i add the butter in chunks and blend that in with the pastry blender (returning to pea-size), then i dribble in the h2o and vodka mixture until the dough binds enough to stick together (i rarely use the whole 1/2 C) and that's when i turn it out onto my silpat for a bit more combining, but not much. then i roll out the two crusts to shape, transfer them to wax paper and onto a dinner plate to hold shape (the two crusts separated by the paper) and then into the fridge to re-cool while i'm working on the fillings.
i don't use a food processor (too messy for me; and way too much 'start up', 'clean up' and 'take down' time) and i try hard to stick to 'clean' (meaning i try and reduce the time spent cleaning food particles from my hands and drying off—call me silly, i guess).
like i said, this has evolved over the years, i have it memorized and can do it without notes, and KA flour, crisco, butter and vodka are easily found locally, and i found that a bottle of cheap vodka lasts a long time when depleted 2-3 T each time!
for what it's worth, my pie recipe has evolved (i'm 74 and have been baking pies for 50+ years) to 3C all-purpose flour (always king arthur, which i found to make a distinct difference in the final product) mixed with a few T of sugar, 1C crisco (handy, easy to find in wrapped 1C portions) + 2-4 T butter, 1/2 C cold water in a measuring cup with some added ice cubes to get it as cold as possible), and a few Ts of vodka (based on the experiment mentioned on the article from cook's illustrated which i found pretty darn accurate).
i use a pastry blender (a stout one that doesn't turn when you use it forcefully) to mix the flour and sugar (which i'm not all that careful about measuring) and the crisco, when that's pretty well mixed (to pea-size) i add the butter in chunks and blend that in with the pastry blender (returning to pea-size), then i dribble in the h2o and vodka mixture until the dough binds enough to stick together (i rarely use the whole 1/2 C) and that's when i turn it out onto my silpat for a bit more combining, but not much. then i roll out the two crusts to shape, transfer them to wax paper and onto a dinner plate to hold shape (the two crusts separated by the paper) and then into the fridge to re-cool while i'm working on the fillings.
i don't use a food processor (too messy for me; and way too much 'start up', 'clean up' and 'take down' time) and i try hard to stick to 'clean' (meaning i try and reduce the time spent cleaning food particles from my hands and drying off—call me silly, i guess).
like i said, this has evolved over the years, i have it memorized and can do it without notes, and KA flour, crisco, butter and vodka are easily found locally, and i found that a bottle of cheap vodka lasts a long time when depleted 2-3 T each time!
Margaret R.
July 8, 2017
Just wondering, does not one use lard anymore? My grandmother always used an all lard crust for sweet pies and all butter for savory. Both were incredibly flakey.
Sandra
July 9, 2017
I agree. I have done comparisons with shortening and lard and butter. Lard is a hands down winner. I have also tried the vinegar and can taste the vinegar - don't like it.
Erin
July 8, 2017
I generally use Nick Malgieri's all butter pie crust from a copy of How To Bake that I picked up ages ago. It calls for a little baking powder, which he says helps the crust puff up against the pie plate. It is super easy to roll out and ease into the pie plate, and his version includes instructions for using a food processor or making it by hand.
BerryBaby
July 7, 2017
Guess I'm in the minority on this one. I use very cold shortening, butter and ice water with the flour of course in the food processor.
Turns out perfectly. Not bragging, but was surprised when I won first place in a strawberry pie contest up against professionals with this crust. First and only baking contest I ever entered.
Turns out perfectly. Not bragging, but was surprised when I won first place in a strawberry pie contest up against professionals with this crust. First and only baking contest I ever entered.
ellent124
July 16, 2017
Ditto! That's the way I learned too; I use 1/3 cup shortening to 1 cup flour ratio and add 1 Tbsp. sugar and 1 tsp. salt. I too have won a local Thanksgiving pie contest in newspaper twice. They usually comment about the crust as well as the filling...
Teri B.
July 7, 2017
My all time favorite crust is all butter, has cider vinegar and ice water, and is made in a food processor. Is sturdy enough to hold up to juicy fruit and custard filling but still flaky. Recipe makes 2. Can't remember where I found it - maybe America's Test Kitchen or King Arthur.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons granulated sugar
2 sticks unsalted butter, cut into small pieces and frozen for 15 minutes
1 tablespoon apple cider vinegar, chilled
¼ cup ice water (plus extra tablespoons if needed)
Pulse together flour, salt and sugar. Add butter and pulse about 10 seconds for coarse, pea-sized crumbs. With machine running, add vinegar and 1/4 cup ice water. Process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons granulated sugar
2 sticks unsalted butter, cut into small pieces and frozen for 15 minutes
1 tablespoon apple cider vinegar, chilled
¼ cup ice water (plus extra tablespoons if needed)
Pulse together flour, salt and sugar. Add butter and pulse about 10 seconds for coarse, pea-sized crumbs. With machine running, add vinegar and 1/4 cup ice water. Process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
margotjane
July 7, 2017
Smitten Kitchen's all butter, made by hand. I was happy that it was in the cookbook, as my printout was covered with butter and flour.
Tamara
July 7, 2017
I have struggled with making a really good crust consistently - this gives me hope!
Contester
July 7, 2017
I'm wondering about the "fake butteriness" in your shortening crust. Is that with an unflavored or flavored shortening?
I grew up eating and making an all-shortening, egg & vinegar recipe. Easy, very flaky and reliable. Butter wasn't in the budget for pie crusts back then. I think with the vinegar, the lack of butter isn't as noticeable. The egg/vinegar even works for a decent gluten-free crust, but there butter is helpful to increase the moisture slightly and give a taste boost.
I grew up eating and making an all-shortening, egg & vinegar recipe. Easy, very flaky and reliable. Butter wasn't in the budget for pie crusts back then. I think with the vinegar, the lack of butter isn't as noticeable. The egg/vinegar even works for a decent gluten-free crust, but there butter is helpful to increase the moisture slightly and give a taste boost.
FoodFanaticToo
July 7, 2017
The vinegar and egg method -- with vegetable shortening -- is my 80 year old mother's recipe, and it's AWESOME!
cranberry
July 11, 2017
I grew up on what is probably that same fool-proof egg/vinegar/shortening crust! My mom got it from a 60's church women's cookbook back in rural Wisconsin where I am from. I once tried rendering leaf lard and using that instead of shortening but found it tasted kind of porky - better for a quiche or other savory purpose rather than for a dessert pie. I'd like to get away from shortening (always always Crisco) and try a version with butter, but we have pie so rarely that I never want to risk it.
Also my dear long-gone grandma added a shot of vodka to many of her cake batters and doughs (she did not bake pies or pastries). She was one of those who never really measured anything or used a recipe and her cakes and doughs were always tender. I can imagine that it would help a pie crust too.
I have never posted a recipe but I'll try to post the pie crust. It really is fool-proof. Seems to turn out flakey no matter what I do to it.
Also my dear long-gone grandma added a shot of vodka to many of her cake batters and doughs (she did not bake pies or pastries). She was one of those who never really measured anything or used a recipe and her cakes and doughs were always tender. I can imagine that it would help a pie crust too.
I have never posted a recipe but I'll try to post the pie crust. It really is fool-proof. Seems to turn out flakey no matter what I do to it.
Jen!
July 7, 2017
Instead of using a food processor I work the butter in with my hands. Then I use a rubber spatula to work in the liquids, sort of smearing it into thin sheets in the bowl, if that makes sense. The spatula gives me a flaky crust every time because it creates sheets of butter.
THEToughCookie
July 16, 2017
I use the technique from Chez Pim, who riffed on Judy Rodgers' Zuni Cafe recipe. It has more flour than most crust recipes, less water, too. BUT, the magic lies in treating the crust like puff pastry. Rolling those packages of dough, as you know, is the secret to flaky puff pastry, and it works here, too. It's terrific, particularly for anyone who's crust-phobic.
Kerry
July 7, 2017
Wow, this is incredibly helpful! I am very much afraid of pie and typically avoid baking it at all costs, even though it is one of my favorites! I usually resort to premade crust for big holidays out of fear of having no dough! I'll need to try these, I'm intrigued for sure. I wonder if you could take it a step further and see how the different crusts work in a few different pie types?
Sheila D.
July 7, 2017
Long ago, I was on a long drive and heard about the vodka thing. Now vodka is something I rarely have in the house, so I just go with brandy, or rum if I am making my favourite apple pies. However, I also heard about a vinegar egg crust. HMM, so, I tried the vinegar egg crust, using lard, using shortening and using butter, and I reduced the water by two tablespoons and added 2 tablespoons of alcohol. I have never made any other pastry since, and those who eat my pastry claim it is the very best, for flavour and texture. The best was made with home-rendered lard which gave it a nuttiness that we all loved.
Sipa
July 7, 2017
Since there are so many more variations I'd love to see this continued using those variations. For instance instead of vegetable shortening I'd like to see lard and how about Stella Parks all butter technique? I could see this as a recurring column.
Prathima
July 7, 2017
I used to be an all butter + vinegar devotee, but I'm pretty much converted to Stella Park's method. Stella's pastry, which is equal weight butter and flour, works incredibly well for non-pie pastries, such as Molly Yeh's spinach rugalach. It also makes the best blind baked crust I've ever had, as long as it's also bake using Stella's method of 350 degrees for one hour. I've never had a soggy bottom with this crust. It's exceptionally crispy. The only drawback is that the pastry must be kept very cold.
JaniceB
July 9, 2017
I'm with you on Stella Park's recipe. I just used it last week and gave me my best crust, easiest to roll and shape, ever. http://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
friedalighthouse
July 7, 2017
Great research, would love to try sour cream! PS, fears are "deep seated," not "deep seeded." Still love ya!
Jennifer S.
July 7, 2017
Thank you frieda for not making me the only grammar policewoman. My old recipe used to call for a slurry of flour and water together as a paste added to the main dough, so there wouldn't be wet spots. I still use that technique and I think it helps my crust avoid overworking. I love this article and especially appreciate the careful method and side-by-side comparisons! Very helpful.
Panfusine
July 7, 2017
fell in love with the Vodka pie dough at first roll and its my go to recipe. would love to try the vinegar & butter combo, just wondering, does the vinegar crust retain that characteristic acridity after baking?
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