Pie Crust Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vinegar

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can provide acidity for tenderness.

egg yolk

🥗Healthier: flaxseed meal

💰Cheaper: egg white

Flaxseed meal acts as a binding agent in vegan recipes.

Add 300 grams (2 1/2 cups) of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt into the bowl of a food processor.

Pulse the mixture to combine the dry ingredients.

Add 1 cup (226 grams) of cold, cubed butter into the food processor.

Pulse the mixture until it resembles a crumbly texture with lentil-sized pieces of butter.

Add 1/4 cup of ice water and 3 tablespoons of vodka while pulsing the mixture until it forms a dough.

Dump the dough onto a pastry mat and bring it together gently without kneading too much.

Flatten the dough into a disk and wrap it in plastic wrap.

Chill the dough in the refrigerator for at least 1 hour or overnight.

After chilling, let the dough come to room temperature slightly before rolling it out.

Sprinkle flour on the surface and on the rolling pin to prevent sticking.

Roll out the dough to about 1/4 inch thickness, flipping and adding flour as needed to prevent sticking.

Transfer the rolled dough to a pie pan, pressing it in gently without stretching it.

Trim the excess dough from the edges with scissors.

Create a rustic edge by pressing the dough against the pie pan with your thumb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens