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“This makes a darn good flaky pastry, for an even flakier crust use half each cake and pasty flour and all-purpose, this dough may be frozen, allow to thaw overnight in refrigerator before using, you may use 7-Up or Fresca in place of the ginger-ale... no diet for this!”
1 9 or 10-inch pie

Ingredients Nutrition

  • 1 cup flour, plus
  • 1 tablespoon flour
  • 1 tablespoon sugar (optional, add in for a sweeter crust)
  • 12 cup frozen butter, broken into pieces
  • 14 cup ginger ale (do not use sugar-free)
  • 12 tablespoon vinegar


  1. In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
  2. Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
  3. Dump the dough onto the counter.
  4. Gather up all the dough then shape into a flat disc.
  5. Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
  6. Dough may be frozen wrapped in plastic wrap then tightly in foil.

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