Vodka Pie Crust

I am not a baker.  I will say that time and time again.  The exactness of baking just doesn’t really fit my personality.  But, it was Thanksgiving and pumpkin pie is one of my husbands most favorite desserts.  So, I took one for the team and decided to really make a homemade pie, crust and all.  This crust couldn’t be easier.  I put everything into the food processor, pulsed it a few times till combined and then voila pie crust done.

The Vodka does have a purpose.  It is supposed to push dough layers apart as the alcohol is evaporating during the cooking process which creates a more tender, flaky crust.  It also inhibits gluten which makes the dough easier to roll and again helps with the tenderness of the finished product.  If you really don’t want to used vodka though, I hear that apple cider vinegar will yield similar results.  Honestly, I thought the crust was good, but I really am not a crust expert, I just know that it was easy to make and that I liked it.

This was a family project, so I got my kids involved.  My son and daughter both rolled out the dough.

Here is my daughter giving it a go also…

And finally here is my son pricking the dough before we blind baked it…

As you can see with the pictures, I don’t really know how to shape the dough either, but hey it really looked homemade.

Vodka Pie Crust

  •  2 cups AP Flour
  • 10 tbsp Butter cold and cut into cubes
  • 1 tsp Salt
  • 1 tbsp Vodka
  • 1/4 to 1/2 cup of Ice Cold Water
  1. Put the AP Flour and Salt in the food processor.  Pulse five times to incorporate
  2. Next add the cold, cubed Butter and pulse again five to eight times
  3. Now sprinkle the tbsp of Vodka and 1/4 cup of the Ice Cold Water.  Pulse @10 times
  4. If the dough isn’t starting to form into a ball, add more water 1 tbsp at a time and pulse in between each tbsp 5 times.  Try to use the least amount of water as possible
  5. Now dump the dough out of the food processor and onto a piece of Saran Wrap or Parchment Paper.  Form it into a disk, cover and place in the refrigerator for at least 1 hour.  You can also do this a day in advance.
  6. When ready let the dough sit out for @20 minutes at room temperature before you start to roll it out.  Dust the counter with flour and roll out your pastry till you get your desired shape and size for your pie use.
  7. Then either blind bake it before you fill it with your desired filling or bake it fully if you are using an already cooked filling.
  8. Blind baking is when you cover the raw dough that is in the pie plate and has been pricked with a fork to keep air bubbles from forming  with parchment and weigh it down with dry beans or pie weights.  Cook at a 350 oven for 15 minutes.  Let it cool, take the beans (or pie weights) and parchment paper off the crust.  Fill your pie and then cook according to the pie filling directions
  9. If you are fully baking the shell then filling with a non-cook filling, bake the crust in a 350 pre-heated oven for 15-20 minutes or until golden brown

Now go and make a family dessert of your own…Clink!

Leave a Comment