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Pie Crust

YIELDS single 9-inch pie, double the ingredients to make a double crust
TIME 30 minutes

Want to know the secret combo for a flaky, flavorful pie crust? Pair our whole wheat flour with vodka! The high alcohol content in the vodka works to hydrate the dough, but does not activate the gluten. No flavor from the vodka will remain after the dough is baked. It’s important to follow a few crucial steps: use very cold ingredients, add enough liquid to make the dough hold together, and don’t over handle the dough. The distinctive flavor of the whole wheat flour is especially nice for apple, pumpkin, or other fall fruit pies. The dough also pairs well for savory quiches or as the base pastry for a galette.

METHOD

1. Place butter and vodka in the freezer for 15 minutes. If your kitchen is especially warm, place ice cubes and water in large ziplock bags and place on your work area while ingredients are in the freezer. This will help keep the butter chilled when you’re working with it.

2. Measure or weigh the dry ingredients (flour, salt, and sugar) and mix together in a small bowl. Spread dry ingredients on the counter.

3. After the butter has chilled, grate the butter into the flour mixture on the counter.

4. Using your hands, quickly coat the butter with the flour.

5. Use a rolling pin to smear the butter into the flour. The butter will flatten and begin to look like a shaggy mess. With a bench scraper, scoop the dough back into a pile and scrape any dough off the rolling pin. Roll and scrape the dough two to three more times.

6. Sprinkle the ice-water and chilled vodka over the dough, then use a bench scraper to cut the wet ingredients into the dough. As the dough spreads out, scoop the sides back into a pile and continue to cut and scrape.

7. Shape dough into a flat round disc. If it is too dry add another TBLS of vodka and press together, do not knead.

8. Place a sheet of parchment paper on your counter and sprinkle with flour (I like to use the Sonora). Place the dough onto the floured area of the parchment paper and lightly sprinkle the top of the dough with flour. Roll the dough out using a little flour so that it’s slightly larger than your pie pan.

9. Place a pie pan, bottom side up, onto of the rolled out dough. Flip the the dough over so the pie pan is now right side up and the dough is resting in the pan. Gently pull the parchment paper off and discard.

10. Using a pastry brush, carefully remove any extra flour from the top surface of the dough.

11. The dough should be flopping over the sides of the pan. Gently turn under the excess dough around the rim to form a double layer just at the outer edge of the pan. If some areas have more dough than other, perform a little surgery and use a knife to remove some of the excess dough and work into areas that need more dough.

12. If the dough tears, dip your fingers into a small bowl of chilled vodka and gently massage the dough to repair any tears.

13. Form a nice edging, dip your thumb into the dish of vodka and then press firmly at the edge of the rim to make an indentation. Dip your thumb again and make another indentation next to the first. Repeat until you have gone all the way around the dough. Once you’re finished, if there are any tears or cracks, rub a small amount of vodka to smooth them over.

14. Freeze the dough, unwrapped, (without any filling) for at least 30 minutes before baking.

Bake crust following your pie's instructions.

KITCHEN NOTES

We recommend weighing the flour on a digital scale rather than using a measuring cup. Measuring flour by weight is far more accurate and will ensure better success in baking.

We like to use an egg wash on the dough before baking, which gives it a nice color and shine. To prepare an egg wash, whisk an egg in a small bowl with a splash of heavy cream or milk. Brush the egg wash over the exposed areas of the crust before baking.

The dough can be stored as either a wrapped disc or in a pie pan in the fridge for up to two days, or frozen for up to two months.