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Pie Crust Recipe | Great Performances


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Pie Crust Recipe
by Chef Rob Valencia


10 ounces flour (half pastry flour, half all purpose flour)

½ teaspoon sugar

½ teaspoon salt

4 oz butter, cold and diced

3 ounces water

1 ounce white vinegar or vodka


Mix the flour together with the dry ingredients.

Add the butter and rub into the flour with your fingers until the mixture begins to take on a yellow color. Leave small chunks of butter. Add the liquids in three parts, incorporating after each addition.

Allow the dough to rest for 30 minutes in the refrigerator.

Take the dough out and press into a thick rectangle. Fold the dough in thirds, forming a book. Press the dough flat into a rectangle again. Allow to rest 30 minutes in the refrigerator, divide dough into 2 eight ounce portions, and shape into a ball.

Roll the dough into two disks, about 1/8 of an inch thick each. 

These disks should stay cold until they're ready to use.

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