There are recipes that impress, and then there are recipes that convert you — this is that crust. Flaky, buttery, and surprisingly forgiving, it’s the secret behind nearly every “how-is-your-crust-so-perfect?” comment you’ll get this season.
Here’s the kicker: the secret ingredient isn’t anything fancy. It’s vodka. Yep. The thing that makes brunch interesting is also the thing that makes pie dough easier to handle and impossibly tender. The alcohol keeps the dough moist while you’re working it, but evaporates in the oven, leaving you with perfect layers of flaky pastry magic.
This version is inspired by the original recipe developed by J. Kenji López-Alt for America’s Test Kitchen, with our own notes for flavor and ease.
Pretty Together Tip
Don’t panic if the dough cracks as you roll it. Press it back together like nothing happened. Once it bakes, no one will ever know — except you, the pie whisperer.
And about the vodka? It bakes off completely, leaving zero flavor. You can tell people it’s for science… or just give them a sly smile and say, “It’s a family secret.”
The Vodka Pie Crust That Changed My Life (and My Pies)
- Yield: Makes 2 Pie Crusts 1x
Description
This version is inspired by the original recipe developed by J. Kenji López-Alt for America’s Test Kitchen, with my own notes for flavor and ease.
Ingredients
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2½ cups all-purpose flour
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1 teaspoon salt
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2 tablespoons sugar
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1½ sticks (12 tablespoons) cold unsalted butter, cut into small cubes
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½ cup cold vegetable shortening
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¼ cup cold vodka
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¼ cup cold water
Instructions
Step 1: Combine the dry stuff.
Whisk together the flour, salt, and sugar. Toss in the butter and shortening, then work it in with a pastry cutter, fork, or your fingertips until the mixture looks like crumbly cottage cheese — uneven clumps are exactly what you want.
Step 2: Add the magic.
Sprinkle the vodka and water evenly over the dough and use a rubber spatula or your hands to fold and press until it just comes together. It should feel slightly tacky, not wet.
Step 3: Chill out.
Divide the dough into two discs, about 4 inches across, and wrap them tightly in plastic wrap. Let them rest in the fridge for at least 45 minutes (or up to two days). This gives the flour time to hydrate and the butter to firm back up — key to those flaky layers.
Step 4: Roll and bake.
When you’re ready to roll, flour your surface generously — this dough is softer than most — and roll it out gently. Use it for any sweet or savory pie where a buttery, crisp crust makes all the difference.
