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Vodka Pie Dough

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.)
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  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: dough for two 9-inch pies or 1 double-crust pie
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2 1/2 cups all-purpose flour

1/3 cup lard or vegetable shortening

1 tablespoon sugar

1 teaspoon fine salt

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

1/4 cup vodka

3 to 4 tablespoons ice-cold water


  1. 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.