Flaky Pie Crust

Instructions

Prep

1. Place the food processor blade and a large glass or metal mixing bowl in the freezer while you measure your ingredients, about 5-10 minutes. (This keeps everything cold so the crust is more flaky.)

Dough

1. Add flour, salt, and sugar to the food processor with the chilled blade.

2. Pulse 3–4 times to combine.
3. Scatter the cold butter cubes evenly over the flour.

4. Pulse in 1-second bursts about 6-7 times.

5. Add the frozen shortening pieces and pulse 3–5 more times. The mix should look coarse and crumbly with pea-sized butter pieces, not like dough yet.
6. Pour everything into your chilled mixing bowl, scraping the sides of the processor to get every bit.

7. If there are any extra-large butter chunks left, use your fingers to quickly flatten into flat shards. (Work fast so the butter stays cold.)

8. Drizzle in the vodka and 6 Tbsp of the ice water.
9. Mix gently with a fork until large shaggy pieces form. The dough will look clumpy, dry, with loose bits.
10. Grab a small handful and pinch it—if it holds together, it’s ready; if it easily crumbles between your fingers, add 1 Tbsp of the reserved water at a time.
11. Use your hands to gently press it into a rough ball. Do not knead.
12. If there are a lot of extra dry bits in the bowl, sprinkle them with ½ Tbsp water and mix until they just come together. Some are okay, we don’t want the dough to get too wet or sticky, and the dry bits will moisturize as the dough rests.
13. Pour the dough on the counter, and shape everything into one large square about 1" thick. Use a bench scraper to push in loose bits or fold on top.
14. Divide the dough in half and wrap each rectangle tightly in plastic wrap.
15. With your rolling pin, gently roll each wrapped block 2-3 times to push the dough into the corners.
16. Chill in the fridge for 2 hours minimum.

Optional Lamination (Highly Recommended for Maximum Flake)

1. Work with one crust at a time; keep the second chilled.

2. Unwrap the first dough ball and gently hit the top of the dough with your rolling pin until it starts to spread.
3. Add the ¼" guide to your Birchberry Adjustable Rolling Pin then roll into about a 12x8-inch rectangle.
4. Fold it like a letter (top third down, bottom third up).
5. Fold the short end over to make a square.
6. Gently shape into a 1-inch thick round disc.
7. Wrap tightly, roll the wrapped dough once to spread it to the corners, and move to the fridge.
8. Repeat with the second dough, expect to shape into a square if using for lattice. This will make it easier to cut the strips later on.
9. Chill for at least 4 hours minimum, overnight preferred so the gluten has time to relax.

Rolling

1. Have a 9-11” pie dish ready or a lined baking sheet if making a galette.

2. Take out the circle-shaped dough disc; keep the second dough chilled.
3. Lightly flour your counter, rolling pin, and the top of the dough.
4. Tap the dough with your rolling pin 10–15 times to help soften and prevent cracking.
5. Add the ⅛" guide to your Birchberry Adjustable Rolling Pin, then roll from the center outward in all directions. Turn and flip the dough between passes so it never sticks.
6. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. If the butter starts to stick, transfer to a parchment-lined baking sheet or cutting board and chill in the freezer for 5 mins or fridge for 10 mins.
7. Roll into a ⅛” thick, 14-16” circle. Visible specks of butter are perfectly normal and expected.
8. To transfer the dough to your pie dish, carefully roll one end of the dough around your pin, then roll it away from you, slowly peeling it off the counter as you go.
9. Lift it up, and unroll it over your dish. Don’t worry about trimming the edges yet.
10. Place on a baking sheet and chill in the fridge while you prepare your lattice or top layer.
11. Repeat with the second disc of dough. If making lattice, roll into about a 16x12” rectangle, then cut into strips along the short side. (I usually cut sixteen 1” strips.)
12. Chill your lattice strips for 30 minutes in the fridge or 10 minutes in the freezer before arranging.

13. Add your filling to the chilled pie dish dough, add the top lattice layer, then chill the whole pie for 20-30 minutes in the fridge before baking.