Best 3 Easy Vodka Pie Crust Recipes

Vodka pie crust is a type of pastry dough that utilizes vodka as a key ingredient. This ingredient gives the dough a flaky and crispy texture that is perfect for both sweet and savory pies. Additionally, the high alcohol content in vodka helps to keep the dough from becoming too tough or chewy.

Here are our top 3 tried and tested recipes!

VODKA PIE DOUGH

Vodka Pie Dough image

We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)

Provided by Food Network Kitchen

Time 1h10m

Yield dough for two 9-inch pies or 1 double-crust pie

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour
1/3 cup lard or vegetable shortening
1 tablespoon sugar
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup vodka
3 to 4 tablespoons ice-cold water

Steps:

Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.

VODKA PIE CRUST DOUGH

Vodka Pie Crust Dough image

This dough is a little difficult to work with, but it's worth the effort. A quality potato-based vodka eliminates any after taste in the finished pastry. It bakes up into absolutely the best-tasting pastry crust you will ever try!

Provided by Mike Zenk

Categories Desserts Pies Pie Crusts Pastry Crusts

Time 1h40m

Yield 16

Number Of Ingredients 7

Ingredients

1 ¼ cups salted butter
2 ½ cups all-purpose flour
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ cup water
¼ cup frozen vodka

Steps:

Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.
Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.
Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.
To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 17.3 g, Cholesterol 38.1 mg, Fat 14.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 9.1 g, Sodium 183 mg, Sugar 2.4 g

EASY VODKA PIE CRUST

Easy Vodka Pie Crust image

Easier to roll out than normal pie crust, but still with a flaky crust. It is VERY important that the ingredients be cold. This is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust.

Provided by LynJudd

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

2 ½ cups unbleached all-purpose flour
1 teaspoon salt
¾ cup cold unsalted butter, cut into small cubes
½ cup chilled solid vegetable shortening, cut into cubes
¼ cup chilled vodka
¼ cup cold water

Steps:

Whisk flour and salt together in a mixing bowl.
Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge. Bake according to your pie directions.

Nutrition Facts : Calories 425 calories, Carbohydrate 29.8 g, Cholesterol 45.8 mg, Fat 30.5 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 14.2 g, Sodium 414.3 mg, Sugar 0.1 g

Tips:

Use high-quality vodka. The quality of the vodka you use will affect the taste of your pie crust. Look for a vodka that is at least 80 proof and has a smooth, clean flavor.
Make sure your vodka is cold. Chilling the vodka before you use it will help to prevent the dough from becoming too sticky.
Work quickly. Vodka pie crust dough is very delicate, so it's important to work quickly to prevent it from becoming too warm and sticky.
Don't overwork the dough. Overworking the dough will make it tough and chewy. Mix it until it just comes together, then stop.
Chill the dough before rolling it out. Chilling the dough for at least 30 minutes will help to make it easier to roll out and prevent it from sticking to your work surface.
Use a light touch when rolling out the dough. Don't press down too hard, or you'll make the dough tough.
Bake the pie crust until it is golden brown. This will help to ensure that the crust is cooked through and crispy.

Conclusion:

Vodka pie crust is a delicious and versatile crust that can be used for both sweet and savoury pies. It's easy to make and can be customized to your liking. Whether you're a beginner or an experienced baker, you're sure to enjoy making and eating vodka pie crust. So next time you're in the mood for a pie, give vodka pie crust a try. You won't be disappointed!