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Easy Vodka Pie Crust

Easy Vodka Pie Crust

  • Prep

  • Ready In

LynJudd

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.

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Nutrition

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  • 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

Directions

  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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Reviews

Mariane
9
11/14/2012

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!!!!!!

radergirl1
8
10/27/2012

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 nuttiness works well with the vodka.

LynJudd
7
7/15/2012

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 fruit fillings.