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    Home » Recipes » Dessert Recipes » Flaky Butter & Vodka Pie Crust (No Shortening)

    Flaky Butter & Vodka Pie Crust (No Shortening)

    Published: Nov 23, 2021 · Modified: Dec 13, 2021 by Erin · This post may contain affiliate links · Leave a Comment

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    Pinterest Pin: Overhead of flaky butter and vodka pie crust in pan.

    Butter and vodka are the secret ingredients to a pie crust that is flaky, tender, and great tasting! With this easy-to-make Butter and Vodka Pie Crust, you will have better-than-bakery pies every time!

    Unbaked pie crust with crimped edges in a pie plate with a rolling pin and another pie plate with crust in the upper corners.

    Why You Will Love This Pie Crust

    • Tender and flaky pie crust - Little pockets of butter are wrapped in flour, creating layers of dough that are flaky and tender.
    • Works for sweet or savory pies - Whether you are making a Thanksgiving Sweet Potato Pie or a savory pot pie or quiche, this is the pie crust that you can rely on to be perfect every time.
    • No soggy bottom crust - When your pie crust has too much liquid in it the crust can end up soggy. Vodka evaporates faster than water which means you will never have a soggy crust!

    Ingredients

    Labeled ingredients for butter vodka pie crust.

    Flour - All-purpose flour is best for pie crust. When measuring your flour it is important to either weigh it with a scale or measure by spooning the flour lightly into a measuring cup. Never scoop the flour from the bag with your measuring cup or you will end up with too much flour.

    Butter - Some pie dough recipes call for vegetable shortening, which they say is important for a flaky crust. But using only butter has a better flavor, so instead of relying on shortening for flakiness, we utilize technique. The steps for this pie dough result in super flaky, flavorful, all-butter pie crust.

    Water - All of your ingredients, including the water, should be cold For best results, add ice cubes to a cup of water while you prepare the flour and butter, then measure out ¼ cup of the chilled water right before adding it to the dough.

    Vodka - This is the secret ingredient that adds hydration to the dough without activating the gluten formation. The result is tender, never tough, pie crust.

    Step-by-Step Instructions

    1. Pulse half of the flour with the salt and sugar in a food processor.
    2. Add the butter and pulse 15 times to turn it into cottage cheese looking crumbs.
    3. Add the remaining flour and pulse the food processor again about 5-6 times, until the flour is mixed in. Adding the flour in 2 stages helps reduce the gluten formation and avoid overworking the dough.
    Split photo with half of butter chunks in the food processor and the right side showing butter and flour in fine crumbs.

    4) Transfer the to bowl and sprinkle chilled vodka and ice-cold water over the flour mixture.

    5) Press the liquid into the dough. Smash the dough, scoop under the dough and fold it over the top, and smash it some more, until it looks like the photo below on the right.

    Collage: Vodka in a measuring cup over bowl, and dogh pressed together with a spatula.

    6. Divide the dough into 2 portions and shape each into a 4-inch disk. Refrigerate for 2 hours.

    Two disks of pie dough wrapped with plastic wrap.

    Tips for Rolling the Dough

    • Roll the dough on a well floured surface. I like to flour parchment paper, roll it on the paper, and then use that paper to transfer the dough to a 9-inch pie pan.
    • Sprinkle the top of the dough disk with flour as well. You can also add a sheet of parchment to the top of your dough, rolling the dough out between the two sheets, to avoid the dough sticking to your roller.
    • Roll it ⅛-inch thick. This should be about 12-inches in diameter.
    • Transfer the dough to your plate and fold the excess under to create your crust edge.
    • Trim off any excess dough then crimp the edges using your favorite style.
    4 image collage: rolling pie crust, folding edges, trimming, and crimping.

    How to Par-Bake Your Crust

    Par-baking is also called blind-baking. It is the process of partially baking a pie crust. I almost always par-bake my crust. I just love the results!

    1. Prick holes in the bottoms and sides of your pie crust.
    2. Cut out a parchment paper circle and gently press it it on top of the dough.
    3. Fill the parchment-lined crust with pie weights or dry beans.
    4. Bake at 425°F for 15 minutes, then remove the pie from the oven and remove the parchment and pie weights. (I pinch the edges of the parchment together to make an little cup, then remove the pie weights to a bowl. Be careful as they will be hot!
    5. Reduce the oven temperature to 350°F and bake an additional 5 minutes, or until the bottom crust looks dry and baked, but not yet browning.
    6. To fully cook your crust, bake 15 minutes once the pie weights are removed.
    Pie crust in plate with crimped edges, parchment lining dough and pan filled with pie weights.

    Expert Tips

    • Keep your ingredients cold. This is the most important step in creating the best pie crust! From the moment you mix your flour to the time you put the pie into the oven you need to have one question on your mind - are my ingredients cold? Some people even put their bowl and flour into the freezer!
    • Freeze the dough - Along the lines of keeping your ingredients cold, put your pie crust into the freezer for 10 minutes after you have prepared it in the pie plate. This will help keep the sides from slipping as the butter won't melt until the flour has started to bake. If you don't have room in your freezer then you can place it in the refrigerator for 30 minutes instead.
    • Do not overwork the dough. Handle the dough as little as possible. This starts with step 1 where the salt and sugar and mixed with the flour. Use the pulse feature on your food processor rather than mixing at full power, so that you have control over exactly how much is mixed. The more you work the dough the more gluten is formed, which is the number one reason for a pie failure.
    • Get my top tips in this Vodka Pie Crust Web Story!

    Recipe FAQs

    Can I freeze the dough?

    Yes, the disks of pie dough can be frozen for up to 5 months. Thaw in the refrigerator overnight before baking. You can also store fresh pie dough in the refrigerator for up to 5 days.

    Why did my pie crust shrink?

    If the butter gets too warm too fast the dough will contract, causing your pie crust to shrink. To reduce this, be sure to freeze or refrigerate your dough before putting it in the oven. Also, pressing the dough firmly against the edge of the pie plate will make a seal that will help reduce shrinking.

    Can I use shortening instead of butter?

    If you would like to use shortening in your pie crust then I recommend using ¼ cup of shortening and 12 tablespoons of butter.

    Can I make pie crust without a food processor?

    I love to make pie crust with a food processor because it is the easiest way to prepare the dough without overworking it. However, you can also use a pastry cutter if you do not have a food processor.

    Recommended Recipes

    • Bourbon Chocolate Walnut Pecan Pie
    • Old Fashioned Sugar Cream Pie Recipe
    • Sweet Potato Pie (With Sweetened Condensed Milk)
    • Huckleberry Pie Recipe

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Unbaked pie crust in a pie plate with edges crimped and pieces of dough scattered around.

    Butter Vodka Pie Crust

    Recipe by: Erin
    Butter and vodka are the secret ingredients to a pie crust that is flaky, tender, and great tasting! With this easy to make Butter and Vodka Pie Crust you will have better-than-bakery pies every time!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Chilling Time 2 hrs
    Course Dessert
    Cuisine American
    Servings 16 (2 crusts)
    Calories 187 kcal

    Equipment

    • Food Processor
    • Pie Shield
    • Pie Weights
    • Pie Plate

    Ingredients
      

    • 2 ½ cups flour (325 grams)
    • 1 teaspoon table salt
    • 2 tablespoons granulated sugar
    • 1 cup cold unsalted butter, cut into ¼-inch slices (2 sticks, 16 tablespoons)
    • ¼ cup ice water
    • ¼ cup cold vodka
    Prevent your screen from going dark

    Instructions
     

    • Place half of the flour in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix.
    • Add the cold butter slices and pulse about 15 times, until small chunks form. Scrape down the sides, then add the remaining flour. Pulse 5-6 times.
    • Transfer the dough to a medium bowl. Drizzle the water and the vodka across the surface of the dough, then use a rubber spatula to fold and press the liquids into the dough, until you have one ball of dough. The dough will be a little bit sticky.
    • Split the dough into two balls and flatten each into a round disk. Wrap each disk individually in plastic wrap and refrigerate for 2 hours.
    • Remove the pie crust from the refrigerator set the disk on a well-floured surface. Use a rolling pin to create a circle of dough that is ⅛-inch thick. Use additional flour, if needed, to keep the dough from sticking to your rolling pin.
    • Transfer the dough to your pie plate and fold the excess dough under to create a rim around the edge of the pie plate. Crimp using your preferred style. Place in the freezer for 10 minutes before baking.
    • For baking, follow your pie recipe instructions or see the notes section for additional information.

    Notes

    To par-bake (blind bake) the crust, bake it at 425°F for 15 minutes with pie weights, then reduce the temperature to 350°F and remove the pie weights, baking an additional 5 minutes.
    To fully bake the crust, bake it at 425°F for 15 minutes with pie weights, then reduce the temperature to 350°F and remove the pie weights, baking an additional 15 minutes, or until the bottom of the crust is golden brown.
    For best results, freeze the pie crust for 10 minutes, or refrigerate for 30 minutes before baking.
    The disks of pie dough can be frozen for up to 5 months, or refrigerated for 5 days. If freezing, thaw in the refrigerator overnight before using.

    Nutrition

    Calories: 187kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Calcium: 7mg | Iron: 1mg
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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