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best of the best pie dough

our franken-recipe of the best practices from dozens of the best pie recipes ever.

Ingredients

first pulse

  • 1.5 c flour
  • 2 tbs sugar
  • 1 tsp salt

first fats

  • 12 TBS combo of butter, shortening and bacon fat (i like 8 butter and 4 of each of the others, or 12 bacon and 2 each of the others) chilled and cubed

after chunking

  • 1 c flour

frozen shredded butter

  • 4 tbs fancy pants butter

liquid gold "water"

  • 1'' ice at bottom of measuring cup
  • 4 tbs vodka
  • 4 tbs water
  • 2 tbs apple cider vinegar

for the top

  • 1 egg whisked for egg wash
  • sanding sugar or cinnamon and sugar

totals

  • 2.5 flour
  • 20 tbs fats

Instructions

  • pulse your 1.5 c flour, sugar and salt
  • add your chilled cubed fats
  • pulse 40-50 seconds
  • break into 2'' balls
  • add 1 c flour, sprinkled over balls
  • pulse 4-5 times
  • add frozen grated butter
  • dump into bowl
  • add 1/4 c "water", incorporate
  • add another 1/4 c "water"
  • shape into 2 disks, wrap each with plastic wrap and keep in fridge at least over night
  • roll out dough, shape into pie pan, place back in fridge for 40 minutes
  • freeze for 20 minutes
  • blind bake (cover with foil and pour beans to top rim) pop into oven heated to 450 for 25 minutes
  • Fill as you wish. Re-bake with filling and cook until filling is bubbly or done.
    If not baking the filling again, knock oven down to 375 and contine cooking for about 30 more minutes or more until golden brown.