This vodka pie crust recipe results in a deliciously tender, flaky crust that won’t crack or crumble, perfect for your favorite pie recipe!
This Vodka Pie Crust is my go-to pie dough recipe! Developed by America's Test kitchen, they discovered the alcohol in the vodka inhibits gluten development, keeping your crust beautifully flaky.
And don’t worry, the vodka evaporates during baking, leaving behind a tender, delicious crust. The only con is you do need a food processor for this recipe, but if you have one, I highly recommend giving this recipe a try. And while something like a simple Oreo pie crust is great for easy no-bake desserts like Nutella Pie, this vodka pie crust recipe really shines when you need a sturdy, flaky baked crust like in these Strawberry Hand Pies. This recipe is hands down, my favorite traditional pie crust!
Ingredients
- Vodka: The key ingredient! Choose regular, flavorless vodka for best results.
- Flour: All-purpose flour is the standard choice for this vodka pie crust. Be sure to weigh the flour or use the spoon and swipe method so you don't get too much flour in your recipe.
- Shortening: Such as Crisco. Shortening holds its shape at room temperature, so it really helps the pie dough stay together and hold its shape during baking. You can also use lard.
- Sugar: Omit if you're making a savory pie or quiche.
How to Make
Step 1: Mix Flour/Butter/Shortening
Mix Flour: Mix 1.5 cups of flour, salt, and the optional sugar in the food processor, about 5 seconds. You're only looking to mix up.
Add Fat: Scatter the cut up butter and shortening on top ot the flour. Process another 15 seconds. Stop the processor and remove the lid. If necessary, use a spatula to make sure the dough and butter pieces are evenly distributed around the blade. It's okay at this point if the pieces of butter are not even-sized.
Add Remaining Flour: Sprinkle the remaining flour around the blade of the mixer. Put the lid back on and pulse the mixture 4-6 times. You're looking to cut up the fat into pieces that about pea sized or slightly smaller.
Step 2: Add Liquids
Mix in Water and Vodka: Transfer the pie dough to a large bowl and sprinkle on the ice cold water and chilled vodka. Mix the dough using a spatula or your hands until it sticks together and looks like dough.
Step 3: Wrap and Chill Dough
Divide Dough: divide the dough into to even sized disks. If desired, you can use a kitchen scale for this to be exact.
Wrap: Wrap each disk tightly in plastic wrap.
Refrigerate: Refrigerate the dough until firm, at least 1 hour or up to three days.
Now, the pie dough is ready to use in your favorite sweet or savory pie! If needed, let soften up at room temperature about 10 minutes before rolling out.
Storing and Making Ahead
This vodka pie crust recipe can be made 2-3 days in advance and can be frozen for up to two months. You can read all about parbaking and blind baking here.
Looking for more Classic Dessert Recipes? Check These Out!
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Vodka Pie Crust
Equipment
- 1 Spatula
- 1 large bowl
INGREDIENTS
- 2.5 cups all-purpose flour (312 g) divided
- 2 tbsp sugar omit for savory pies
- 1 tsp salt
- 12 tbsp cold unsalted butter cut into ¼ inch pieces and chilled
- 8 tbsp cold vegetable shortening cut into 4 pieces
- ¼ cup chilled vodka
- ¼ cup ice water
Instructions
- Add 1.5 cups of flour, salt, and the optional sugar into the food processor, and mix for about 5 seconds to combine everything.
- Scatter the cut up butter and shortening on top of the flour. Process another 15 seconds. Stop the mixer and remove the lid. If necessary, use a spatula to make sure the dough and butter pieces are evenly distributed around the blade. It's okay at this point if they are not even-sized.
- Sprinkle the remaining flour around the blade of the mixer.
- Put the lid back on and pulse the mixture 4-6 times. You're looking to cut up the fat into pieces that are pea sized or smaller.
- Transfer the pie dough to a large bowl and sprinkle the ice cold water and chilled vodka onto the dough.
- Mix the dough using a spatula or your hands until it sticks together and looks like dough.
- Divide the dough into to even sized disks. If desired, you can use a kitchen scale for this to be exact.
- Wrap each disks tightly in plastic wrap. Refrigerate the dough until firm, at least 1 hour or up to three days.
- Once chilled, the dough ready to use in your favorite sweet or savory pie recipe!
Notes
- Be sure to weigh your flour using a kitchen scale, or use the spoon and swipe method.
- Omit the sugar for savory pies.
- Make sure the butter, shortening, vodka, and water are cold/chilled.
- This recipe is for a double crust and can be halved for a single pie crust.
- This recipe can be made 2-3 days in advance and stores in the fridge and can be frozen for up to two months.
- You can find full instructions on blind baking or par baking here.
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