Vodka Pie Crust
This vodka pie crust recipe is the one I reach for every single time I need a crust that rolls out easily and bakes up flaky without any fuss. The trick is simple: vodka replaces part of the water in the dough, and because alcohol does not activate gluten the way water does, you end up with a dough that is easy to handle but still bakes into a tender, flaky crust.
Equipment
- Food processor
- Rolling Pin
- 9-inch pie dish
- Bench scraper
- Pie weights for blind baking
- Plastic wrap
- Measuring cups and spoons
- Mixing bowl
- Digital kitchen scale recommended for accuracy
- Pastry blender optional - if working by hand
- Glass Measuring Cup Set for accurate liquid measurement
- Silicone Pastry Mat optional - for rolling
Ingredients
- 2 1/2 cups all-purpose flour plus more for rolling, about 312g
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter 2 sticks, 226g, European style preferred, cubed
- 1/4 cup cold vodka chilled in freezer, 60ml
- 1/4 cup ice water 60ml, plus more as needed
Instructions
- Combine the flour, sugar, and salt in a food processor and pulse until evenly combined.
- Scatter the cold cubed butter over the flour mixture and pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Do not overprocess.
- Drizzle the cold vodka evenly over the flour mixture and pulse 2-3 times to distribute. Add ice water 1 tablespoon at a time, pulsing briefly after each addition, until the dough just starts to clump when pressed between your fingers.
- Turn the shaggy dough onto a lightly floured surface, divide in half with a bench scraper, and shape each half into a flat 1-inch thick disk.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 45 minutes and up to 2 days.
- Remove one disk from the refrigerator and let sit 5 minutes if too firm. On a lightly floured surface, roll from the center outward, turning a quarter turn after every few rolls, until about 1/8 inch thick and 2 inches wider than your pie dish.
- Fold the dough in half or drape over rolling pin to transfer to the pie dish. Press into the bottom and sides without stretching. Trim the overhang to 1 inch, fold under, and crimp the edges.
- For a filled pie, add filling and bake according to recipe instructions. For blind baking, dock with a fork, line with parchment and pie weights, bake at 425°F for 15 minutes, remove weights and bake 8-10 more minutes until golden.
Notes
- Keep everything cold: Chill your butter, vodka, and water, and even chill your mixing bowl if your kitchen runs warm.
- Do not skip the chilling step before rolling—it keeps the dough from shrinking in the oven.
- Handle the dough as little as possible to avoid melting the butter with your hands.
- If the dough cracks while rolling, pinch it back together rather than adding more water.
- Any clear 80 proof spirit works in place of vodka if that is what you have on hand.
- Add a tablespoon of sugar for a sweeter crust suited to fruit pies.
- Swap in a pinch of cinnamon or nutmeg for warm spiced pies.
- For a savory version, omit the sugar entirely for quiches and pot pies.
- Freezer friendly: Store wrapped unbaked dough in the freezer for up to 3 months. Thaw overnight in the refrigerator before rolling.
Nutrition
Serving: 1SliceCalories: 210kcalCarbohydrates: 18gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 38mgSodium: 160mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 1mgIron: 5mg
Tried this recipe?Let us know how it was!