Pie Crust

Thomforde style

Mix, make balls, roll flat. Makes two crusts for 9x9 pan.

Flaky style

Whisk flour, salt, and sugar/msg/spices as per savory vs sweet. Cut butter in with pasty blender or fork. Goal is coarse sandy texture, don't mix too much.

Add water and vodka, gently mix by hand. Squish dough with palm. Break it up, squish again. Divide into two halves, put each in 1-quart plastic bag, squish into 4-inch circle, chill. You can freeze the dough at this point.

After at least an hour of chilling, roll out dough. Makes two crusts for 9x9 pans.

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