Learn how to make an all butter pie crust that's flaky, easy and absolutely delicious! Watch a simple video tutorial to see how to make and shape the perfect pie crust. Using these tips and tricks, you'll be baking delicious homemade pies in no time.
Once dough has been chilled for at least 30 minutes, place dough on a VERY well-floured clean surface and use a floured-rolling pin to roll the dough into a round shape about 1 1/2 inches larger than an upside-down 9-inch pie plate. Fold dough in half to help transfer to place in pie plate. Unfold and ease the dough into the pan. (If you mess up, that’s completely okay — just reshape the dough into a disk and roll out again.) Trim the extra crust around the edges of the pie plate and discard excess dough. Flute the edges of the crust however you’d like (I normally use my finger and thumb to pinch the dough or you can use a fork!). Cover the pie crust tightly with plastic wrap and place pie pan in the refrigerator while you prepare your pie filling. Makes 1 pie crust. Feel free to double the recipe to make a double pie crust.
Do not try to substitute another alcohol in for the vodka as you will not end up with the same results. If you want to try a substitute, you can subbing in a tablespoon of cider vinegar, or a tablespoon of buttermilk in place of the vodka.
How to freeze pie crust:
Freeze, then roll out later. This is my favorite option. First make the recipe as instructed, then wrap in plastic wrap then wrap in foil and place in a reusable or freezer safe bag and freeze for up to 3 months. Once ready to make your pie, you can thaw the frozen pie dough in the refrigerator for a few hours, then roll it out and place in your pie pan.
Freeze in the pie pan. To save additional time, you can freeze your pie crust before baking right in your pie pan. Simply roll out the dough, then freeze in the pie pan you plan on baking in. You’ll just need to make sure it’s well-wrapped with plastic freezer wrap, foil and then places in a freezer bag. Once ready to bake you can add your filling directly to the frozen crust and bake your pie as your normally would. You just may need to add 5-10 minutes more baking time.