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Vodka Pie Crust Recipe

Vodka Pie Crust Recipe

This homemade vodka pie crust bakes up crisp, flaky, and buttery with a tender texture that's easy to roll out. It's perfect for both sweet and savory pies, from apple pie to chicken pot pie, and works well for holiday baking or everyday desserts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour unbleached
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar Optional for savory pies
  • 1 cup cold unsalted butter cubed
  • ¼ cup ice-cold vodka
  • ¼ cup ice water

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry cutter or food processor
  • Measuring cups and spoons
  • Plastic wrap
  • Rolling Pin
  • 9-inch pie plate
  • Parchment paper
  • Pie weights or dried beans

Method
 

  1. Whisk together the flour, salt, and sugar in a large bowl until evenly combined.
  2. Cut the cold butter into the flour using a pastry cutter or pulse in a food processor until the mixture looks like coarse crumbs with pea-sized butter pieces.
  3. Stir together the vodka and ice water, then drizzle it over the flour mixture. Mix just until the dough looks shaggy and holds together when squeezed.
  4. Turn the dough onto a lightly floured surface and gently press it together without kneading. Divide it into two equal portions and shape each into a flat disk.
  5. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or overnight, until firm.
  6. Roll one dough disk into a ⅛-inch thick circle on a lightly floured surface, turning it often to prevent sticking.
  7. Transfer the dough to a 9-inch pie plate, gently ease it into the corners, trim the edges, and crimp as desired.
  8. Chill the shaped crust for 20 to 30 minutes before baking. Fill and bake according to your pie recipe, or blind bake with parchment paper and pie weights until the edges are lightly golden.

Notes

  • Keep the butter, vodka, and water as cold as possible for the flakiest crust.
  • If the dough feels dry, add ice water one teaspoon at a time until it just holds together.
  • Chill the shaped crust before baking to reduce shrinking and help maintain crisp, flaky layers.