This is my take on the ever popular Cook's Illustrated Vodka Crust. CI uses a combination of butter and shortening, but I prefer to use all butter and I've added a touch of pure vanilla extract to add a little extra somethin-somethin. This crust is very easy to work with and comes together in a flash using a food processor. It's perfect for any sweet pie recipe you plan to make, but it can be adjusted for savory pies as well - just omit the sugar and replace the vanilla extract with an equal amount of vodka.
Butter Vanilla and Vodka Pie Crust
makes one double-crust (enough to line two 9-inch pie plates)
- 2 1/2 cup all purpose flour
- 1 teaspoon fine salt
- 2 tablespoons granulated sugar
- 20 tablespoons unsalted butter, cold and cut into cubes
- 1 tablespoon pure vanilla extract
- 3 tablespoons vodka
- 4 tablespoons ice cold water
- Pulse flour, salt, and sugar in food processor for a few seconds to combine.
- Add chilled cubed butter and pulse until the mixture resembles fine crumbs with no big chunks of butter remaining.
- Add liquid and pulse just until the mixture is moistened and starts to clump into several large globs.
- Remove from work bowl and divide and press into two round 5-inch disks.
- Wrap well in plastic wrap and refrigerate for 1 hour or up to 3 days.
- For savory pies, omit the sugar and replace the vanilla extract with an equal amount of vodka.
- Crust dough can be frozen for up to a month if wrapped very well in plastic. To thaw, keep wrapped and place in refrigerator overnight.