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Butter Vanilla and Vodka Pie Crust

Patricia Reitz

Butter Vanilla and Vodka Pie Crust - ButterYum

Butter Vanilla and Vodka Pie Crust - ButterYum

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.

Happy Holidays!

Butter Vanilla and Vodka Pie Crust

makes one double-crust (enough to line two 9-inch pie plates)

Printable Recipe

Ingredients

  • 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

Directions

  1. Pulse flour, salt, and sugar in food processor for a few seconds to combine.
  2. Add chilled cubed butter and pulse until the mixture resembles fine crumbs with no big chunks of butter remaining.  
  3. Add liquid and pulse just until the mixture is moistened and starts to clump into several large globs.  
  4. Remove from work bowl and divide and press into two round 5-inch disks.
  5. Wrap well in plastic wrap and refrigerate for 1 hour or up to 3 days.

Notes

  • 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.