We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr
Yield:
dough for two 9-inch pies or 1 double-crust pie
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr
Yield:
dough for two 9-inch pies or 1 double-crust pie
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. 

Cook's Note

The dough can be frozen for up to 2 months.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Penne alla Vodka

Recipe courtesy of Ree Drummond

Vanilla Pudding Pies

Recipe courtesy of Food Network

Chickless Pot Pie

Recipe courtesy of Trisha Yearwood

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy of Valarie Enters

Pie Dough

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.