How to Make Homemade Pie Crust

Store-bought pie dough is undeniably convenient, but there’s satisfaction in making your own. This one comes together so easily you can make several at a time, and then stick the crusts in the freezer. Vodka adds moisture to the dough without the need for added fat. The alcohol bakes off in the oven.

Baking a crust from scratch that's lower in calories and saturated fat while still having a wonderful buttery taste and flaky texture is a tall order. But we've found a way to deliver just that—here's your step-by-step guide.

View Recipe: Homemade Pie Crust

Find more delicious recipes and how-tos in our cookbook Cooking Light's The Good Pantry: Homemade Foods & Mixes Lower in Sugar, Salt & Fat.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. 

Place flour, sugar, and salt in a food processor; pulse 10 times. Add butter, and process until mixture resembles coarse meal. Place food processor bowl and flour mixture in freezer 15 minutes.

Place bowl back on processor. Combine vodka and cold water. Add vodka mixture slowly through food chute, pulsing just until combined (do not form a ball).

Divide mixture in half. Press each half gently into a 4-inch circle on plastic wrap; cover. Chill at least 1 hour. 

This recipe yields 2 pie crusts. To freeze, place the dough wrapped in plastic wrap in a zip-top plastic bag, removing as much air as possible before sealing. Store in the freezer for up to 3 months.

If the chilled pie dough is too stiff, let it sit at room temperature for 5 to 10 minutes before rolling it out. To roll the dough into a circle, apply light pressure while rolling out from the center of the dough. Try to keep the dough thickness even.

To flute the pie dough, use two hands to pinch the edge of the crust. Put one hand on the inside edge and one hand on the outside. Push your thumb from one hand between the thumb and index finger of the other hand to form a U or V shape. Continue all the way around the pie plate.

Fillings can be as simple as chopping up fresh fruit and tossing it in a bowl with a few other ingredients, or stirring together pecans, bourbon, and eggs. With inspiration from our favorite pie recipes, you'll be pulling better-than-you-ever-imagined pies out of your oven. It's the sweet stuff that after-dinner dreams are made of, and now you know, crafting the dough for a beautiful pie is way easier than you think.

Be ready for the aromas of fall to fill your kitchen as this beautiful pie bakes. We call for grade B maple syrup because it's less refined and a stronger, more "maple-y" flavor. If you use milder grade A syrup, stir in a single scrape of fresh nutmeg to boost the maple flavor. 

Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.