We are rather obsessed with this incredibly buttery, flaky pastry, from the Sister Pie cookbook, inspired by the Detroit cafe of the same name. Author and pie-baker extraordinaire Lisa Ludwinski's recipe makes pastry for 2 single- or 1 double-crusted or lattice-top pie.

Source: Midwest Living


Recipe Summary

15 mins
2 hrs 15 mins
2, 9-inch pie crusts


Ingredient Checklist


Instructions Checklist
  • Put a few ice cubes in a 1-cup liquid measuring cup. Add cider vinegar and enough cold water to fill. In a large bowl, whisk together flour, sugar and kosher salt.

  • Chop butter into half-inch cubes. Add to flour mixture and toss to coat. Using a pastry blender or your fingers, cut or rub butter into flour. Turn the bowl and toss the mixture occasionally so you don't miss any butter. The blender will clog occasionally; clean it out with your fingers or a butter knife. Stop when the largest chunks are pea-size and the rest of the mixture looks like canned Parmesan cheese.

  • Fish out ice, then evenly drizzle 1/2 cup vinegar-water mixture over flour mixture. (You probably won't need the remainder, but save it in case your pastry is very dry.) Toss with a fork until you can't see pools of liquid. Switch to hands: Scoop up as much of the mixture as you can, then smoosh it back into the bowl. It's OK to be a bit aggressive. Pressure will bring the mixture into a cohesive mass more effectively than water. Rotate the bowl a quarter-turn and repeat, as if kneading. When the dry bits at the bottom are gone, stop.

  • Transfer dough to a lightly floured surface and, if needed, knead a couple more times. Cut in half. Gently pat each portion into a 2-inch-thick disc and wrap in plastic wrap. Refrigerate at least 2 hours or, ideally, overnight before rolling. (You can freeze discs up to 1 year; thaw 1 full day in the refrigerator before using.)

*A Note On Pie Dishes and Pastry Quantity

At Sister Pie, Lisa makes all her pies in shallow aluminum pie tins. If your pie dish is more than 1 3/4 inches deep, we recommend multiplying this recipe by 1.5 so that you have plenty of pastry to work with, especially for the bottom crust.

**Shopping Tip

We were a little skeptical of using expensive European-style butter in this recipe, but Lisa is right -- it makes a world of difference in both the flavor and texture. This is definitely the most buttery tasting, flakiest all-butter crust we've tried. If you can afford the splurge, go for it.

Nutrition Facts

173 calories; fat 11g; cholesterol 30mg; saturated fat 7g; carbohydrates 15g; insoluble fiber 1g; protein 2g; vitamin a 400.4IU; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 35.7mcg; sodium 161mg; potassium 21mg; calcium 3mg; iron 0.9mg.