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Easy pie crust dough ingredients in a large red bowl.
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Secret Ingredient No-Fail Pie Crust

A super easy pie crust that uses vodka instead of water to keep the dough light and flaky!
Course Dessert
Cuisine American
Keyword butter and shortening, flaky pie crust, vodka pie crust
Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 2 single pie crusts
Calories 1740kcal

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons 1 ½ sticks cold unsalted butter, cut into ¼-inch slices
  • ½ cup cold vegetable shortening cut into 4 pieces
  • ¼ cup cold vodka
  • ¼ cup cold water

Instructions

  • Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle ½ of the vodka and water over mixture. Using your fingertips, bring the dough together into a ball, adding more of the vodka and water if needed to form a ball until it just barely stays together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Disk can be frozen for up to 2 months.

Nutrition

Serving: 1pie crust | Calories: 1740kcal | Carbohydrates: 131g | Protein: 17g | Fat: 121g | Saturated Fat: 56g | Trans Fat: 10g | Cholesterol: 181mg | Sodium: 1770mg | Potassium: 188mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2099IU | Calcium: 46mg | Iron: 7mg