Vodka Pie Crust
This vodka pie crust recipe results in a deliciously tender, flaky crust that won't crack or crumble, perfect for your favorite pie recipe!
Prep Time20 minutes mins
chill time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 1 double pie crust
Calories: 3478kcal
- 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
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!
- 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.
Serving: 1double batch crust | Calories: 3478kcal | Carbohydrates: 262g | Protein: 34g | Fat: 242g | Saturated Fat: 112g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 78g | Trans Fat: 19g | Cholesterol: 361mg | Sodium: 3420mg | Potassium: 376mg | Fiber: 8g | Sugar: 25g | Vitamin A: 4205IU | Calcium: 92mg | Iron: 15mg