Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Nutrition
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For
8
M
I
For the all-butter pie crust
500
g
All-purpose flour
1
tsp
Kosher salt
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Per Serving
Calories
715kcal
Fat
36g
Saturates
23g
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Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet! Allow the pie to cool overnight. To ensure the pie filling sets up to a thick enough consistency for getting clean slices, I recommend allowing the pie to cool overnight at room temperature. If a clean slice with an intact filling is not important to you, then by all means, enjoy a slice fresh from the oven!
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Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the all-butter pie crust
500
g
All-purpose flour
1
tsp
Kosher salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
715kcal
Fat
36g
Saturates
23g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet! Allow the pie to cool overnight. To ensure the pie filling sets up to a thick enough consistency for getting clean slices, I recommend allowing the pie to cool overnight at room temperature. If a clean slice with an intact filling is not important to you, then by all means, enjoy a slice fresh from the oven!
Only visible to you
Made it?
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