Flakiest Ever Vodka Pie Crust (with free recipe) | Baking Tutorial with Zoë François

Flakiest Ever Vodka Pie Crust (with free recipe) | Baking Tutorial with Zoë François

This classic pie-crust recipe is easier than
you think; you just need a light touch. In fact, the less time you spend on it the
better… I’m Zoe Francois and there is nothing more
satisfying than a homemade pie made with a tender flaky crust. Let me show you how to do it – and, if you
want the free recipe – just click the i up here on your screen. Here are the few things you’ll need….and
I’ll explain what the vodka does later! In a large bowl add your flour, salt and sugar
and whisk together. Coat the butter with the flour and using a
pastry cutter, work it in. I like to use this tool because it cuts the
cold butter without warming it up too much. You can do the same thing with your hands
or even a food processor. You want to coat the flour with the butter
to make a tender crust, but leave some of it in pieces to create the flakiness. Now, add the frozen vegetable shortening or
you could use chilled lard. We add the shortening after the butter, since
it’s so much softer, even when it’s frozen. Continue to work it in like this… Here’s a tip for you – if your butter is getting
too soft, throw the bowl in the freezer for 10 minutes. When you’re done, there should be pea-sized
pieces of butter and shortening like this. That’s where the flakiness happens… Now – mix together the water and vodka. The vodka makes a more cohesive dough without
developing too much gluten, which will make a tough pie crust. But don’t worry – all the alcohol evaporates
when baked. Sprinkle half the water/vodka mix over the
flour mixture and fold it all together with a rubber spatula or your hands
Continue sprinkling more of the water over the dough, until it comes together in a rough
ball. On a floured surface cut the dough in two
to form two discs. Cover them with plastic
and refrigerate for at least an hour before rolling. Now, when you go to roll your dough out – if
it’s too cold and stiff, let it temper for a few minutes, which is a $10 word for warm
up to a good consistency… Use a floured surface to roll out, using a
scraper to help if the dough sticks. A tool like this means you need less flour
when you’re rolling. When it’s 1/8″ thick you can transfer it to
the pie dish. Fold the dough over the rolling pin to transfer
it like this.. If it breaks – it’s better to fix it than
start all over again… Press the dough lightly into the corners plate. Add the filling of your choice. Then add the top layer of pie crust, trim
the edges, turn them in and then crimp like this. Don’t forget to add slits to the top to let
steam escape when it’s in the oven.. Bake your pie as directed – I find using the
lowest rack keeps the crust from getting soggy. Once it’s baked, revel in the knowledge you’ve
perfected your pie crust. Maybe slice yourself an extra generous piece
to celebrate… Thanks for watching, and don’t forget you
can click the “i” in the top-right corner of this video to get the FREE recipe I’ve
been using in this video or to learn more baking techniques.

4 thoughts on “Flakiest Ever Vodka Pie Crust (with free recipe) | Baking Tutorial with Zoë François”

  1. Does this also work for a single crust that needs to be blind baked or does this recipe really shrink a lot? Thank you so much!!

  2. Thanks for showing this technique with a pastry blender. I do not see the advantage of hauling out a heavy food processor for pie crust. Just makes for more timely clean up and I like to see as I go along how the dough is developing.

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