I made a lot of pies for the State Fair this year (20, to be exact). I took ribbons for half of them. This is the pie crust I used for all the pastry pies. It's an adaptation of the America's Test Kitchen Foolproof Pie Crust...they call for vodka, I use bourbon because I like the flavor it gives the crust.
This is a much wetter recipe than you may be used to. It works. Don't fiddle with it. Don't skimp on the liquid or add more flour. Trust me...20 pies' worth of experience talking here (plus all the test pies that came before Pie Day). Believe in the Test Kitchen. They never disappoint.
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