Forktionary

Vodka Pie Crust Recipe

Discover the secret to the flakiest, most tender pie crust ever! This recipe uses a clever trick from Cook's Illustrated: vodka! Alcohol inhibits gluten development, resulting in a surprisingly moist and manageable dough that won't become tough. Say goodbye to tough pie crusts and hello to perfectly flaky, melt-in-your-mouth deliciousness.

Prep Time 20 mins
Cook Time 65 mins
Calories 1745.7 kcal
Protein 33g
Rating 5.0 (3 Reviews)
Vodka Pie Crust 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vodka Pie Crust

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How to Make Vodka Pie Crust

  1. Whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 cup granulated sugar in a large bowl.
  2. Cut in 1 cup (2 sticks) cold unsalted butter, and 1/2 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add 1/2 cup all-purpose flour and pulse until the mixture is evenly distributed and resembles coarse crumbs.
  4. In a small bowl, combine 1/4 cup vodka and 2 tablespoons ice water.
  5. Gradually add the vodka mixture to the flour mixture, mixing gently with a fork until the dough just comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface and gently form into a disc.
  7. Divide the dough in half, flatten each half into a 4-inch disk, wrap in plastic wrap, and refrigerate for at least 45 minutes (or up to 2 days).
  8. When ready to bake, roll out the dough on a lightly floured surface and proceed with your favorite pie recipe.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

52g

Fat

293g

Carbs

43g

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Sweets & Sides Desserts European The Americas American Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Pies And Tarts Desserts Crusts Pastry Dough 2 4 Hours Or Less