Oxmoor House
Active Time
5 Mins
Total Time
1 Hour 20 Mins
Serves 20 (1/10 of one pie crust)

Store-bought pie dough is convenient, but can add unnecessary calories and fat—and just never tastes as good as one that's homemade. This crust comes together so easily you can make several at a time, and then stick them in the freezer. We use vodka to add moisture to the dough, so it has a wonderful buttery taste and flaky texture without the need for added fat. And don't worry about feeding it to kids: The alcohol bakes off in the oven. 

How to Make It

Step 1

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.

Step 2

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.

Note: 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.

You May Like