Foolproof double-crust pie dough from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • BethNH on September 29, 2017

    My pie crust making abilities are temperamental at best. I was happy with one recipe I was using but the last two times it's been more like cardboard. This recipe is super easy. The addition of vodka for part of the moisture prevents gluten from forming. The dough is weird - like play dough - and very sticky. For best results, roll out between two sheets of well floured waxed paper. This is the tenderest, flakiest crust I've ever made and it will be my go to recipe from now on.

  • damazinah on December 24, 2015

    This really is the tenderest, flakiest pie crust I've ever tasted. However, as noted in the recipe, the dough is quite wet, and I found it to be somewhat temperamental to work with. I will definitely use this recipe again, but wouldn't recommend it to someone who's not experienced in handling pie dough.

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