This Vodka Pie Crust recipe is my go-to for perfectly flaky results without the stress. It rolls out easily, bakes up golden and tender, and works for everything from fruit pies to quiche.
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Note from Erin
I used to think store-bought crust worked just fine for pies, until I tried making one with vodka. I'm not exaggerating when I say it changed my world.
This dough is so flaky and buttery! Now I keep a stash of this dough in my freezer because once you've had homemade crust like this, there's no going back to the red box.
Whether you are making a Thanksgiving Sweet Potato Pie, a savory pot pie, or quiche, this is a perfect pie crust that you can rely on to turn out every time.
What Makes This Pie Crust Foolproof
Most pie crusts fail because the dough gets tough or cracks when rolled out. The trick here is balance - just enough moisture to hold together without activating gluten.
The vodka gives hydration that bakes off, leaving a crust that's crisp and tender. Cold butter creates steam pockets that turn into flakes. Together, they make a crust that rolls easily and bakes to a perfectly golden finish.
★★★★★
"Made as written. Yum. Certainly the best recipe I’ve ever tried. This will be the only recipe I ever make. I’m in my seventies and gave up making homemade crusts decades ago. Mine were not as good as store bought. Now my homemade pies will be really homemade. Thank you for sharing such a precise recipe."
-Fox
Helpful Ingredient Tips
Flour: All-purpose flour has just enough protein to form structure without making the crust tough. Weighing or lightly spooning it keeps the flour-to-fat ratio right, so your crust stays tender and flaky.
Butter: This is a great time to splurge on European butter, because the higher milkfat means a richer flavor and extra-flaky layers in your pie crust. If you have a warm kitchen, replace 4 tablespoons of butter with shortening for more structure.
Vodka: I've tested several different brands in this recipe, and you can't taste the difference in the crust.
Tips to Make the Flakiest Pie Dough
Process the Flour and Butter
- Adding the flour in 2 stages helps reduce the gluten formation and avoid overworking the dough.
- Use the pulse feature on your food processor rather than mixing at full power, so you have control over exactly how much it's mixed, then stop when the butter looks like cottage cheese curds.
Add the Water and Vodka
- All ingredients, including the water, should be cold. I like to add ice cubes to a cup of water while preparing the flour and butter, then measure out ¼ cup of ice water right before adding it to the dough.
- Press the liquids into the dough. The dough will be shaggy, and at first, you might think it's too crumbly. Once you press in the liquids, it will start to stick together.
Refrigerate
- You might be tempted to skip this step, but it's critical! The dough hydrates as it rests in the refrigerator, making it easier to roll and less prone to cracking.
Roll the Dough
- I like to flour the parchment paper, roll the dough on it, and then use the paper to transfer the dough to a 9-inch pie plate.
- If the dough sticks when rolling, it's too warm. Pop it back in the fridge for 10 minutes.
- If the dough cracks at the edges, it's too cold. Give it 5 minutes to soften before trying again.
Bake
- Avoid the sadness of your crust shrinking down in the pan by freezing it for 10 minutes before baking, so that the butter stays cold.
- I also like to use a glass pie plate so I can peek underneath to check that the bottom is dry.
Top Tip!
Handle the dough as little as possible. The more you work the dough, the more gluten is formed, which is the number one reason for a pie's failure.
Just look at these flaky layers! ↓
When to Blind Bake Your Crust
Blind baking means baking the crust before adding the filling, and it's the best way to guarantee a crisp, golden bottom.
I blind bake all of my single-crust pies, whether it's pumpkin, apple, or pecan, because even juicy fruit pies can turn out a little soggy otherwise.
Recipe
Flaky Butter & Vodka Pie Crust
Recipe by:Ingredients
- 2 ½ cups (325 grams) flour
- 1 teaspoon (6 grams) table salt
- 2 tablespoons (24 grams) granulated sugar
- 1 cup (227 g) cold unsalted butter, cut into ¼-inch slices (2 sticks, 16 tablespoons)
- ¼ cup (60 ml) ice water
- ¼ cup (60 ml) cold vodka
Instructions
- Place half of the flour (1 ¼ cups) in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix. If you don't have a food processor, you can use a pastry cutter or a stand mixer.2 ½ cups flour, 1 teaspoon table salt, 2 tablespoons granulated sugar
- Add the cold butter slices and pulse about 15 times, using one-second pulses, until small chunks form. Scrape down the sides, then add the remaining flour. Pulse 5-6 times.1 cup cold unsalted butter, cut into ¼-inch slices
- 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 butter and flour. The dough will be shaggy. Press the crumbs into the dough. If they stick together then you do not need additional liquid.¼ cup ice water, ¼ cup cold vodka
- 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 under to create a rim around the edge of the pie plate. Crimp using your preferred style.For double-crust pies, place the second sheet of dough on top of the filling, bring the bottom layer up over the top, and crimp together. Cut a few slits in the top for steam to escape.
- Dock the bottom and sides of the dough with a fork to prevent it from puffing up. Place in the freezer for at least 10 minutes, or refrigerate for 30 minutes.
- Bake at 425°F (220°C) for 15 minutes with pie weights, then reduce the temperature to 350°F (180°C) and remove the pie weight. To blind-bake (par-bake) the crust, continue to bake it for an additional 5 minutes. For a fully baked crust, bake for 15 minutes, or until the bottom of the crust is golden brown.
Video
Notes
- It is normal for the dough to have crumbs. Use the plastic wrap to press the crumbs into the dough while forming the disk.
- If you press the crumbs into the dough and they stick then no additional water is needed.
- The dough will continue to hydrate in the refrigerator as the butter is absorbed into the flour.
- Do not skip the step of freezing the pie for 10 minutes. This re-chilling is necessary for the butter to solidify after rolling.
- I use 4 packages of pie weights so that the pie plate is almost completely full. This helps prevent the dough from sliding.
- If you want to use shortening in this crust, I recommend 4 tablespoons (51 grams) of shortening and 12 tablespoons (170 grams) of butter.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe is adapted from Cook's Illustrated.
Cathy Paschen says
My niece brought this pie for Thanksgiving this year and it was one of the best pies and pie crust I’ve ever had! The sugar cream was so dense, yet perfectly balanced - not too sugary, not so rich it was too much. The cinnamon sugar topping was delightful! And this recipe really does make a perfect crust!
Erin Gierhart says
Cathy, I’m so glad it was a hit at your Thanksgiving table! This pie is a favorite of mine, so hearing that your family enjoyed it really makes my day. And I’m also happy the vodka pie crust turned out well. Thank you for taking the time to share this.
Kim says
Best pie crust EVER!!!! Thank you for sharing. Do you have an adjusted recipe for a 10" pie crust?
Erin Gierhart says
I'm so glad you love it! For a 10" pie crust I usually just roll it a little thinner, but if you want to still have a thick edge you can increase each of the measurements by 20%.
Margi Prueitt says
I am making a pecan pie the calls for unbaked pie crust. Does this sill need to be baked in advance of adding pie filling? I have always made home made crust, but am excited about this one being different (and simpler than my standard).
Erin says
If the recipe calls for an unbaked crust then there is no need to blind bake it before adding the filling. Do still freeze the crust for at least 15 minutes before filling and baking. Enjoy!
Gracie says
I've read some of the comments for this pie dough. I'm thinking maybe the butter hasn't been incorporated enough. Also pinch the dough after you add your liquids. If it holds, it's enough water. If it dosent add a teaspoon at a time until it does. That said, I make a ton of pies, and tried this crust because I've never used Vodka and it is amazingly flaky. This is a keeper. Great recipe!
Erin says
These are great tips, Gracie! You are 100% correct. Thanks for sharing!
Helen says
Can I use rum instead of vodka?
Erin says
I have not tried rum but have heard from readers that it works well.
Stacey says
It’s just ok. I’ve tested other pie recipes and had way better success. The crust ended up very dry and crumbly even after adding the stated amount of liquids. I think that adding the liquids while the dry ingredients are in the food processor would have been way easier. Overall disappointed in this recipe- won’t be using again.
Erin says
Hi Stacey! The reason I recommend adding the liquids by hand rather than with a food processor is so the dough does not get overworked. This is really important in ensuring a flaky crust, as it keeps the gluten formation at a minimum. Additionally, the dough should be crumbly after the correct amount of liquids is added, provided the dough sticks together when you press it. It continues to hydrate during the refrigeration period.
Kim says
I love how you crimp your pie crust, would it be possible to show how you do iit
Erin says
Hi Kim! Thank you so much! It's a really easy process where I pinch with two fingers on one hand and push in with one finger on the other hand. I will make a video and will email you when it's posted.
Amanda says
So much better than storebought! I am usually the person who eats the filling out of my pie slice and tosses the crust. This crust is too good to toss. So flakey and flavorful, and all the tips in the blog post are super helpful for a non-baker like myself. Thanks, Erin!
Erin says
It thrills me to know that you enjoyed this pie crust so much! Thank you, Amanda, for taking the time to share!
Nano says
Did I miss something about the flour? Recipe says add 1/2 the flour to the mixer, but it never mentions adding the rest of it. Only if you were going to cut the butter in by hand.
Erin Gierhart says
Yes, it's in step 2. "Scrape down the sides, then add the remaining flour. Pulse 5-6 times." I hope you love it!
Fox says
Made as written. Yum. Certainly the best recipe I’ve ever tried. This Will be the only recipe I ever make. I’m in my seventies and gave up making home made crusts decades ago. Mine we’re not as good as store bought. Now my home made pies will be really home made. Thank you for sharing such a precise recipe.
Erin says
I love to hear that and am so glad that you can now enjoy making 100% homemade pies!
Julia says
I’m kind of confused… I’ve made this recipe twice and after adding both the vodka and water it is still sooooo dry. I’ve had to double the amount of liquid. I’ve made sure to weigh my flour and have followed the process exactly. Any ideas why this could be?
Erin says
Hi Julia! I am so sorry that you have experienced challenges! The most common culprit for dry dough is using too much flour, but if you weighed the flour then here are some other possible causes. 1) Not enough butter. You can weigh your butter too (226 grams). And make sure it is processed to tiny crumbs. After processing does it look like the first photo under the instructions in the post? Or is it drier? 2) Different types of flour absorb water differently, so make sure to use all-purpose flour. 3) If you live at high altitudes or in a dry climate that may impact the amount of water needed.
Jill says
I had the same problem. Very dry dough so I had to almost double the amount of liquid. My measurements were exactly as written. I live in a wet climate at 200 feet and used all purpose flour. I'm not sure why it was so dry.
Erin says
Hi Jill! The dough will be pretty crumbly initially. It doesn't come together just by mixing. You do need to press the dough to form it. I added some additional notes in the recipe card to help you determine whether or not additional liquid is needed. You can also take a look at this video and you can see the texture. https://www.youtube.com/shorts/NbFH4yYHjhg
donna says
what can i use instead of vodka
Erin says
You can use additional water in place of the vodka. Start with 1 additional tablespoon of water (so 5 tablespoons total) and add an additional tablespoon at a time (up to 8 tablespoons/a half cup total) until the dough starts to come together.
Julie Lynn Whitney says
Did I miss the amount of vodka? How much do you use?
😜
Erin says
Yep! It's the last ingredient listed in the recipe card. 1/4 cup. 😀
Shawn Rogers says
This is the best pie crust recipe I have ever found it's a 15 out of 10
Erin says
What a compliment! So glad that you love this crust, Shawn!