This easy pie crust recipe bakes up extra tender and flaky due to its not-so-secret ingredient…vodka!
With only 5 ingredients and a little know-how, this quick pastry crust will be your forever go-to for all your pies, quiche, and pot pie recipes!
This is the Easiest Pie Crust Recipe Because…
- Professional bakers use vodka as their secret weapon for delicate, flaky, and delicious, don’t worry – the alcohol bakes out! A splash of vodka prohibits excess gluten from forming, making the dough extra pliable for rolling and shaping without drying out too soon.
- This easy pie crust recipe will become your ‘foundation’ recipe and can be made ahead for pumpkin pies during the busy holiday season!
Ingredients and Variations
Flour: No need to use specialty bread or cake flour for a basic pie crust. Measuring the proper amount of flour is key for a perfect crust, however. Properly sifted flour ensures the right amount is being used and breaks up any lumps for a lighter result. Pour flour through a sifter (or strainer) over a bowl placed on a kitchen scale. If you’re in a hurry, use a metal whisk to aerate the flour directly from its container and use a knife to level the top, scraping the excess back into the container. This trick works for flour used in any recipe.
Butter: Use full-fat, uber-cold, or frozen butter and grate it over the flour mixture. Grating the butter allows for a more even distribution of the butter, making the crust puff up better as it bakes.
Vodka: No need to buy the top-shelf brand! Be sure to use straight vodka and not any flavored varieties.
Variations: Depending on your sweet or savory application, butter can be replaced with shortening, lard, or coconut oil.
How to Make Pie Crust
This easy pie crust recipe bakes up extra tender and flaky due to its not-so-secret ingredient…vodka!
- Whisk flour, sugar, and salt in a large bowl. (See recipe below.)
- Grate cold butter over the bowl and use a fork to blend it evenly into the flour.
- Stir in vodka and water.
- Knead the dough until it holds together.
- Form dough into a disk and chill 30 minutes.
- Roll out the dough and bake per pie or recipe instructions.
Ways to Use Pie Crust
Endlessly versatile for sweet or savory applications, use one pie crust in a deep-dish savory chicken pot pie or double crusts for apple pie, or strawberry rhubarb pies. Even a freshly baked brunch Quiche Lorraine gets an upgrade when using a scratch vs. pre-made crust! Or feel free to use this buttery crust recipe instead of a graham cracker crust in a key lime pie for a new twist.
Storing Pie Crusts
Store unbaked and covered pie crusts up two days ahead in the coldest part of the refrigerator until ready to use.
Portion pie dough into balls and freeze in a zippered bag for up to 6 months. Thaw at room temperature.
Pro Tip
Don’t use the microwave to thaw frozen pie crust as it will partially melt the butter unevenly and ruin the dough.
Did you make this Easy Pie Crust Recipe? Be sure to leave a comment and rating below!
Easy Pie Crust Recipe
Ingredients
- 2½ cups all purpose flour plus more for rolling
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 cup unsalted butter cold or frozen
- 2 Tablespoon vodka
- 5 Tablespoon ice cold water divided
Instructions
- In a large bowl, whisk together flour, sugar, and salt.
- Using a cheese grater, grate cold butter into the flour*.
- Using a fork (or a pastry cutter), "cut in" butter until mixed in and coated in flour.
- Stir in vodka.
- Mix in 3 Tablespoons of water (no ice) until the dough comes together. If needed, add ice water, 1 Tablespoon at a time, until a shaggy dough forms. When ready, the dough will hold together when squeezed in your hand.
- Squeeze and knead to bring the dough together.
- Form dough into a disk. Wrap in plastic wrap and chill for at least 30 minutes before rolling.
To Bake:
- Allow dough to sit at room temperature for 5 minutes.
- Place dough on a lightly floured surface. Using a floured rolling pin, roll out the dough to ⅛-¼ inch thick, making it 1 inch larger than the pie pan.
- Gently roll the dough over the rolling pin, then roll out on the pie pan. Place the dough in the pie pan, pressing gently into the bottom of the pie pan. Use kitchen scissors or a knife to cut away excess dough, leaving ½ inch overhanging the edge. Crimp edge into desired design. Return crust to the refrigerator to chill for 20 minutes while preheating the oven.
- Preheat oven to 425˚F. Poke the bottom of the crust with a fork. Line crust with parchment paper. Fill with baking weights (or dry beans). Once baked remove baking weights and cool completely before using, or as directed by your recipe.
For a par-baked crust:
- Bake for 7-8 minutes.
For a fully baked pie crust:
- Bake for 20-25 minutes.
Notes
- *Instead of grating the butter, chop it into pea sized pieces then add it in.
- Best to use very cold butter, water and vodka.
- Try not to handle the dough too much with your hands as it might melt the butter too much.
- This dough recipe can be used for an 8 or 9 inch double crust pie, or one deep dish pie (there may be a little excess).
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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