Flaky Pie Crust Recipe

The key to a delicious pie always comes down to the crust. You can always take the simple route by purchasing a pre-made crust at the grocery store, and the pie will turn out just fine. However, if you want a pie that is next-level, then there's no doubt that homemade is the way to go. Making a pie crust is easier than you may think, and this recipe takes just 15 minutes of prep time. The result is a light and flaky crust that goes well with anything filling, from apple to cherry to pumpkin. The recipe also yields enough dough for two pies — and the more pies, the merrier.

Recipe developer Catherine Brookes of Blue Sky Eating is a big fan of this flaky pie crust recipe: "When you make a pie crust from scratch it always feels fresher and tastier, and it's so easy to achieve that delicious buttery flavor and flaky texture," she exclaims. She also says that the recipe is suitable for a beginner to make. "This dough is fairly easy to work with. Just be sure not to overmix the dough or it could become tough. Once it has come together you don't need to handle it too much more," Brookes shares. 

Start by making a list and heading to the grocery store. You need to pick up all-purpose flour, sugar, salt, butter, ice cold water, and ice cold vodka.

Once you have those items, you can make this flaky pie crust.

Place the dry ingredients in the bowl of an electric mixer. Toss in the flour, sugar, and salt and use a whisk to combine well.

Next, toss in the cubed butter. Use your hands to mix the dry ingredients with the butter and continue working until the mixture resembles breadcrumbs. This shouldn't take more than a few minutes. 

Here's where your electric mixer comes into play. Make sure the dough hook is attached, and turn the mixer on to low speed. Slowly add the ice cold water and ice cold vodka as the mixer continues to run. "Switching a little of the water for vodka in this recipe helps to keep the dough moist and the alcohol content inhibits the development of the gluten, making the final product more tender," Brookes notes. Continue mixing until the dough is nice and smooth.

Using a spoon or spatula, scrape every last bit of dough out of the container — trust us, you don't want to waste a single piece. Then, use your hands to form the dough into a ball.

Wrap the dough ball in cling film and pop it in the fridge for at least one hour before you need to use it. "This helps the dough to maintain its structure better and makes it easier to roll out," Brookes shares. 

Roll the dough into a thin layer using a rolling pin and add it to your pie dish. "It should be approximately ⅛ of an inch," Brookes shares. To bake, simply follow the instructions of your specific pie recipe. "It's great for lots of different pies, sweet or savory! I personally love apple or strawberry pie," Brookes adds. Hopefully this homemade pie crust improves your future desserts.