Apropos of the fall weather and the approaching holidays, I thought I’d share my secret pie crust recipe. Good for any and all types of pies—single crust, double crust, lattice, you name it.
There are a bazillion pie-crust recipes out there. So why is this perhaps the best? Because it uses science to help get the best flake and the best taste.
PIE CRUST RECIPE
2 1/2 cups cake flour
1 stick cold unsalted butter
8 oz shortening
1/4 cup ice water
2 tablespoons vodka
2 teaspoons sugar
1 teaspoon salt
For best crust, use CAKE flour, not all-purpose flour. Place flour, salt, and sugar in a food processor and pulse a few times to mix. Add chunks of butter and shortening. Pulse several times, until butter is the size of peas. With machine running, pour in ice water and vodka and pulse until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes before rolling out.
For a step-by-step (and scientific) guide to pie making, take a look at the video below with UCLA biophysicist Amy Rowat.