Cook's Illustrated's Foolproof Pie Dough

A sprinkle of vodka and a good food processor are key to this foolproof pie dough.

Updated February 03, 2024

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An overhead view of a double-crust pie with crimped edges. — Serious Eats

Why It Works

Adding vodka to the dough makes it more forgiving. The dough is moist and easy to work without developing too much gluten.

When we talked to Cook's Illustrated publisher Chris Kimball about a 2007 issue of the magazine, we asked what recipes really stood out in that issue. This pie crust is one of them. "It's a brilliant recipe," Kimball said. "The secret ingredient in it? Vodka."

The alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn't form in alcohol.

November 2007

Recipe Details

Cook's Illustrated's Foolproof Pie Dough Recipe

Prep 10 mins

Active 15 mins

Chilling Time 45 mins

Total 55 mins

Makes 1 double-crust pie

Cook Mode (Keep screen awake)

Ingredients

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Directions

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Special Equipment

Food processor, silicone spatula

Pie Dough

Nutrition Facts (per serving)
3501	Calories
243g	Fat
264g	Carbs
34g	Protein

Nutrition Facts
Amount per serving
Calories	3501
% Daily Value*
Total Fat 243g	312%
Saturated Fat 127g	637%
Cholesterol 422mg	141%
Sodium 2354mg	102%
Total Carbohydrate 264g	96%
Dietary Fiber 8g	30%
Total Sugars 26g
Protein 34g
Vitamin C 0mg	0%
Calcium 91mg	7%
Iron 15mg	81%
Potassium 377mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.