Vodka Pie Crust

So, yeh, I came across this recipe, and I was intrigued.


In a pie crust?

Turns out, it works a treat! Tasty, and oh! so flaky! You are gonna want to make you this pie crust!

Note: this recipe makes enough dough for two open pies, or one covered pie.

•2 sticks (8 oz) unsalted butter, chilled
•1/4 cup cold vodka
•1/4 cup ice water
•2-1/2 cups flour
•1 tsp salt
•1 tbsp sugar*

*Not making a dessert (sweet) pie? No worries! Skip the sugar and go forth with your quiche plans.

My sister keeps her vodka in the freezer, which worked out perfectly for making this dough, which requires ice cold water, vodka, and butter.

Cut your butter into small chunks and stash in the fridge until needed.

Add the flour, salt, and sugar to the bowl of a food processor fitted with a metal blade and pulse until nicely blended.

Add the cold butter cubes and pulse three or four times, until the butter is incorporated into the flour mixture.

Add two tablespoons of the vodka and one tablespoon of water to the flour and pulse a couple more times to blend in.

Pinch off a bit of the dough and give it a good squeeze. If it comes together, you’re good to go. If it’s still a bit crumbly, add an additional tablespoon of vodka or water (your choice) and pulse until it is worked in. Test the dough again.

Note: depending on the weather and other conditions in your kitchen the day you are making the dough, the amount of vodka and/or water needed for the dough to come together will vary.

Divide the dough in two, flatten into discs, wrap in plastic wrap, and stash in the fridge for at least 30 minutes.

Want to make the dough in advance? You can store the discs in the fridge for up to five days, or in the freezer for up to two months. Thaw completely before rolling out.

Keep the dough cold until you are ready to roll out.

Note: I find it easiest to roll out pie dough between two sheets of waxed paper. If you have another method that works for you, go forth and roll out your dough.

Roll the dough into a rough circle and transfer to a pie plate or (if you are making a galette) to a parchment paper lined baking sheet.

Fill and bake as directed by your pie and/or galette instructions.

Since my sister and I were prepping for Thanksgiving, we made a pumpkin pie and an apple and cranberry galette.

Both were pretty terrific, but I should confess that we let the dough for the galette get a bit warm before filling and baking, and so it came out of the oven in a bit of a mess.

Still tasted pretty darned wonderful.

So, here you are; a pretty terrific take on pie dough that is tender, flaky, and perfect for baked treats sweet or savory! If making a quiche or two, skip the sugar and consider mebbe working a bit of crumbled port wine cheese into the mixture in the food processor. You’ll be rewarded with a lightly pink marbled dough that will have your friends and family wondering what, exactly (in a good way) you’ve been up to!

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