Easy Vodka Pie Crust

Easy Vodka Pie Crust

LynJudd 4

"Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. This is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust."


1 h 10 m servings 425 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk flour and salt together in a mixing bowl.
  2. Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
  3. Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
  4. When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.
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Your rating



  1. 18 Ratings


I have been using this recipe for years and am never afraid to make a crust. It is not salty, which is an issue I have with most crusts, and is very flaky and SUPER easy to work with!!!!!!

Just like alton brown's from good eats. He showed the scientific reason alcohol makes the best crust( but he used applejack for apple pie) I like replacing 3/4 cup of flour with whole wheat. The...

Finally, an pie crust that is easy to roll out AND flaky! This is a less sweet version of the standard versions with sugar. I really like my crusts that way as it brings out the flavor of the fr...

It's easy to make but I don't think it would please anyone who really loves pie crust. Turns out more mealy than flakey. A purchased, frozen pie crust is probably flakier. I'm going back to t...

This is my go to pie crust recipe. I even mix it in the food processor using pulse and adding the liquid last. It's a breeze to mix and roll and tastes fabulous! My mom used to hem and haw ab...

This is seriously the best pie crist recipe ever. I didn't have shortening on hand so used chilled coconut oil and the results were the tastiest, flakiest pie crust I've ever made. I will neve...

great recipe. I cut the frozen butter sticks into real thin slices. I first mix the shortening in really well, then add the butter, but leave larger pieces. gently fold in the wet ingredients...

This is the first from-scratch pie crust I ever made and it came out perfectly! Great flavor and very flaky texture. I used it for pumpkin pie, butterscotch pie and cherry pie. Good for eithe...

To handle the dough less I put the butter and the shortening in the freezer for about 30 min. I use a coarse cheese grater to grate those 2 ingredients. It reduces the amount you must work the d...