Extra Flakey Vodka Pie Crust Recipe

Ingredients

• 1.25 cup All-Purpose Flour (sifted)
• 0.25 teaspoon Kosher Salt (fine)
• 1 tablespoon Granulated Sugar (optional, can reduce to 1 tsp)
• 113 gram Unsalted Butter (cold, cut into 8 tbsp pieces)
• 3 tablespoon Cold Water (ice‑cold)
• 2 tablespoon Vodka (cold, 80 proof)
• 1 cup Pie Weights (rice or beans) (for blind baking)
• 1 sheet Parchment Paper (to line baking sheet)

Instructions

1. Combine Dry Ingredients

   In the food processor, add 1 ¼ cup all‑purpose flour, ¼ tsp kosher salt, and 1 Tbsp granulated sugar. Pulse once to mix.

   Time: PT1M

2. Cut in Butter

   Add the cold butter (113 g, cut into 8 Tbsp pieces) to the processor. Pulse about six times until the butter is broken into pea‑size pieces with some larger chunks remaining.

   Time: PT1M

3. Add Liquids and Form Dough

   Pour in 3 Tbsp ice‑cold water and 2 Tbsp cold vodka. Pulse 5‑6 times until the mixture starts to clump together and forms a rough dough.

   Time: PT1M

4. Shape and Chill

   Turn the dough out onto a piece of plastic wrap, gather the edges, and form a flat disc about 1 inch thick. Wrap tightly and refrigerate for at least 20 minutes (1 hour is better).

   Time: PT20M

5. Rest at Room Temperature

   Remove the disc from the fridge and let it sit on the counter for about 5 minutes so it becomes pliable enough to roll.

   Time: PT5M

6. Roll Out and Fit Pie Plate

   Lightly flour a surface, roll the dough into a 12‑inch circle, and transfer it to a 9‑inch pie plate. Fold the excess edge under itself and create a fluted rim using your thumb and fingers.

   Time: PT5M

7. Freeze Crust

   Place the assembled crust (still in the pie plate) on a baking sheet and freeze for 20 minutes to harden the butter before baking.

   Time: PT20M

8. Blind Bake – First Stage

   Preheat the oven to 415°F. Line the crust with parchment paper, add the aluminum pie plate (or a metal pie weight) and fill with pie weights (rice or beans). Bake for 18 minutes, checking that the edges are golden but not over‑browned.

   Time: PT18M

   Temperature: 415°F

9. Remove Weights and Second Bake

   Carefully lift out the parchment and weights. Prick the bottom of the crust with a fork, reduce oven temperature to 350°F, and bake for another 18 minutes until the bottom is fully set and lightly golden.

   Time: PT18M

   Temperature: 350°F

10. Cool and Store

    Allow the crust to cool on a wire rack for at least 30 minutes before filling. Store as directed.

    Time: PT30M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g