Butter Vanilla and Vodka Pie Crust

from ButterYum
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


  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.


  • 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.