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.
Homemade Pie Crust
Hands-on time: 5 min. Total time: 1 hr. 20 min.
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.
• 11.25 ounces all-purpose flour (about 2 1/2 cups)
• 2 tablespoons sugar
• 1 teaspoon salt
• 9 tablespoons frozen unsalted butter, cut into small pieces
• 1/4 cup vodka, chilled
• 1/4 cup cold water
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.
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.
Serves 20 (1/10 of one pie crust)
CALORIES 112; FAT 5.3g (sat 3.3g, mono 1.4g, poly 0.3g); PROTEIN 2g; CARB 13g; FIBER 0g; CHOL 14mg; IRON 1mg; SODIUM 117mg; CALC 4mg
Keep Reading: How to Make a Homemade Pie Crust