Vodka Pie Crust

A slice of pecan pie on a plate with whipped cream sprinkled with pecan pieces.

Prep Time 15

Cook Time 0

Total Time 15

Servings slices from 1 9- or 10-inch pie crust

Ingredients

▢ 1¼ cups all-purpose flour
▢ ¼ teaspoon salt
▢ 2 tablespoons granulated sugar
▢ 4 ounces cold unsalted butter cut into ½-inch cubes
▢ ¼ to ⅓ cup vodka or cold water

Instructions

Cut butter into ½-inch cubes. Place in a small bowl and put in the freezer for at least 10 minutes.
Measure ice water and put in freezer (check frequently that it isn't freezing into ice) until ready to use. If using vodka, do the same.
Measure flour into food processor. Add in salt and sugar and pulse three times to blend.
Add cold butter to food processor and pulse until there are PEA-SIZED butter pieces.
Slowly stream in water or vodka until the dough comes together. See notes.
Transfer dough from food processor to Saran wrap. You want to shape your dough into a round disk, using the Saran wrap to form it, NOT your hands.
Once your dough is formed into a disk, wrap it up completely and stick it in the freezer again for 20 minutes.
Remove from freezer and Saran wrap onto a lightly floured workspace. You just want sprinkles of flour on the workspace. If the dough is still frozen, leave out at room temperature for just a few minutes until the dough is thawed enough to work with. Sprinkle flour on a rolling pin and roll until dough is about ⅛ inch thick.
Place into a greased pie pan and trim overflowing edges of pie crust off. Follow fluted edges of pie pan or create your own flutes by hand or with a fork.
Fill with filling and bake per instructions for pie filling.

Notes

Test to see if your dough is ready by grabbing a small handful and squishing it between your palm and fingers. If the dough forms together, it's ready. If it crumbles, it needs a bit more water. If it feels sticky and wet, add a small amount of flour to the dough to help dry it out.

If you are baking a double-crust pie (like an apple pie), double this recipe. If you're not going to use both halves now, split the dough in half, wrap in plastic wrap in a disc shape and freeze in a freezer-safe bag for up to 6 months.

Nutrition