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.)
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | dough for two 9-inch pies or 1 double-crust pie |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1570 |
| Total Fat | 105 g |
| Saturated Fat | 53 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 183 mg |
| Sodium | 780 mg |
Reviews
I made this vodka pie crust and it is excellent came out delicious and flaky. I used my own pork lard I had in the freezer that came from making my gorton, which you add in water when cooking the meat till well brown then drain juices and refrigerate overnight both the juices and the meat . I then separated the saturated fat from the unsaturated fat . Froze the saturated for pie crust and continued with the unsaturated for my gorton ( homemade pork spread for sandwiches) The pie crust is excellent and will be my go to for homemade crust
Best crust ever
lard or shortening does anybody HAVE an opinion which is better
The vodka idea came from America’s Test Kitchen on PBS in 2007. Best pie crust recipe ever! Their science is brilliant–no vodka flavor at all. Give credit as due to the non-profit, Food Network Kitchens.
Best crust ever!!!! I’ve been preparing this crust for the last couple of years and it turns out perfect every time.
Can’t review commercials
super flaky!
This was very flaky and I loved it. My only concern is the corners bake faster than the bottom does. Either roll the dough thinner in the middle or bake it solo for about 10 minutes and then fill and bake. Thanks, Food Network.