Vodka Pie Crust

Vodka Pie Crust

The Spruce / Kristina Vanni 

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Nutrition Facts (per serving)
2819 Calories
207g Fat
191g Carbs
26g Protein
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Nutrition Facts
Amount per serving
Calories 2819
% Daily Value*
Total Fat 207g 266%
Saturated Fat 83g 415%
Cholesterol 115mg 38%
Sodium 2121mg 92%
Total Carbohydrate 191g 69%
Dietary Fiber 7g 24%
Total Sugars 1g
Protein 26g
Vitamin C 0mg 0%
Calcium 40mg 3%
Iron 12mg 65%
Potassium 268mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The ideal pie crust is not only easy to roll out but also one that's perfectly flaky and tender when baked. The secret? Ice cold vodka straight from your freezer. Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause an overworked pie crust to turn leathery and unappealing. In addition, alcohol burns off quickly in the oven. Don't worry, vodka is flavorless so a couple of tablespoons in this recipe won't affect the flavor of your final dish.

It is important both the water and vodka used in this recipe are ice cold when they're incorporated. This helps keep the fat in the crust cold as well. The colder the fat when you put the pie crust into the oven, the flakier the final product.


  • 2 cups all-purpose flour

  • 1 cup vegetable shortening, chilled

  • 1 teaspoon salt

  • 2 tablespoons ice water

  • 2 tablespoons vodka, chilled

Steps to Make It

  1. Gather the ingredients.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  2. Place the flour in a large mixing bowl and cut in the chilled vegetable shortening with a pastry blender until crumbly.


    Shortening is helpful when making a decorative pie crust because doughs that are made with it hold their shape the best during baking. This is because shortening has a higher melting point than butter.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  3. Dissolve the salt in the water, then drizzle over flour mixture.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  4. Add the cold vodka and stir lightly with a fork until the mixture just holds together.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  5. Using floured hands, divide the dough evenly into two balls.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  6. Pat each slightly to flatten, and wrap separately in wax paper. Refrigerate for at least one hour.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  7. To blind bake the pie crust, roll out one part of the refrigerated crust on a lightly floured surface to fit into a 9-inch pie pan, with the edges slightly overlapping. Flute or crimp the edges of the pie crust. Refrigerate a dough-lined plate until firm, about 15 minutes. Meanwhile, preheat the oven to 400 F.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  8. Remove the pie pan from the refrigerator and line the crust with non-stick foil or parchment paper. Fill the pie pan with pie weights, dry beans, or even pennies. This will weigh down the crust and keep it flat as it bakes without any filling.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  9. Bake for 15 minutes. Remove the protective covering and weights, and bake for an additional 5 to 10 minutes until crust is golden brown and crisp.

    Vodka Pie Crust
    The Spruce / Kristina Vanni 
  10. Use with your favorite pie recipe.


  • The dough will also keep for a couple of days if kept in the refrigerator, so feel free to make in advance.
  • Pie crusts are fully blind baked like this when the pie recipe calls for a filling that doesn't need to be cooked, such as a chocolate pudding or a pastry cream with fresh fruit.

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