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Cook's Illustrated Foolproof Pie Crust


Adapted from Cook's Illustrated, Published November 1, 2007


  •     1-1/4 cups unbleached all-purpose flour (6 1/4 ounces)
  •     1/2 teaspoon table salt
  •     1 tablespoon sugar
  •     6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
  •     1/4 cup chilled solid vegetable shortening , cut into 2 pieces
  •     2 tablespoons vodka , cold
  •     2 tablespoons cold water


Step 1: Add 3/4 cups flour, salt, and sugar together in bowl and whisk until combined.

Step 2: Add butter and shortening. Using a pastry blender, mix until texture resembles coarse cornmeal with butter pieces no larger than the size of small peas.


Step 3: Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

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

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