The Best Liquid For Flaky Pie Crust Is Also The Most Simple

Pies are one of the most comforting, filling, and aesthetically pleasing dishes out there —  so much so that a good slice of pie can feel like sunshine on a cloudy day. Whether you're making one of these 14 pies to celebrate Pi day, or are baking one for family and friends, the crust is crucial for success. The good news is that a flaky, buttery pie crust is definitely achievable.

There is a lot of debate about how to ensure your pie crust becomes flaky. While many people recommend adding vinegar or even vodka to the dough, Erin Jeanne McDowell, recipe developer, food stylist, and author of "The Book on Pie," told The Takeout in an interview that the best liquid to use when trying to make the perfect pie crust is water. She said, "people use vinegar as a portion of the liquid because it is said to inhibit gluten formation, helping to yield a tender crust. Another addition you'll sometimes see is vodka as a portion of the liquid because it evaporates faster in the oven, helping to yield a crisper crust. Personally, I believe that proper technique can avoid both of this [sic] issues, and I opt to just use water in my pie dough."

There are many aspects to the proper technique McDowell referred to. These include not overworking the dough and ensuring the ingredients you use are at the right temperature. One aspect that she really focuses on is incorporating the fat in correctly. After all, while adding vodka might save your over-kneaded dough, it won't help if you've added your fat in the wrong way.

The size of the fat you're mixing into your pie dough matters, and Erin Jeanne McDowell explained why, saying, "Traditionally, leaving the fat in larger pieces will lead to a larger level of flakiness – but even when the fat is mixed in almost entirely [...] the dough will be flaky – the flakes will just be finer." Because of its tendency to result in a flakier crust, McDowell personally likes to use larger chunks of butter, each piece the size of half a walnut.

Lard, shortening, and butter can all be used to make a flaky crust, though butter will give you a richer flavor. Lard and shortening have higher melting points, which helps the crust keep its shape when baked. (Using a combination of both butter and shortening or lard is a great way to get both a flavorful and well-shaped crust.) Whichever fat you choose, make sure you chill it before you add it. This allows it to form distinct layers when baked, giving the crust its flaky texture. 

To aid the development of layers, McDowell also folds her chilled dough once the butter has been added. She said, "This simplified form of lamination physically manipulates the dough to form layers of dough and butter, creating immense flakiness." It seems that simplicity is key when making a perfectly flaky pie crust — just make sure that after all that work, you roll your pie dough out correctly.