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


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; 11 g total fat; 7 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 30 mg cholesterol; 161 mg sodium. 21 mg potassium; 15 g carbohydrates; 1 g fiber; 0 g sugar; 2 g protein; 0 g trans fatty acid; 400 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 1 mg iron;