Easy 4 Ingredient Pie Crust with Vodka

Making pie crust is definitely easy; anyone can do it.  It only takes five minutes and four ingredients.

While I was at the liquor store recently, I saw this Prairie Vodka.  It had a similar price point to other middle shelf vodkas, like Smirnoff, but this one had a $5 rebate tag on it.  And yes, I'm that person that mails in rebates from the liquor store, haha.  

So that made it $5 cheaper, in my book.  The sellers?  It is organic and is also vegan-friendly.  I consulted Barnivore while I was in the liquor store to be sure.  I also bought a few mini bottles of brandy, rum, and bourbon so I can make some vegan eggnog - or at least try to.  That recipe will be up as soon as I tackle it.  I also have a fabulous eggnog muffin that will accompany it if all goes well!

If you don't have a food processor, this is the time to buy one.  I use mine several times a week.  I make my own hummus, cheesecakes, and cheese balls.  And now you can make pie crusts.  Boom.

I made my first video and posted it on YouTube.  It's a quick tutorial of this process.  Check it out and think about subscribing to my new channel!  More videos are on their way.  Please forgive their novice nature.  I'm working on it ;-)

Ingredients*:
Adapted from so many random recipes and pieced together through trial and error

1 c. organic flour or whole wheat pastry flour
1/2 tsp. sea salt
1/3 c. + 1 T. organic non-hydrogenated shortening, chilled in the fridge/freezer for about 10-20 minutes
about 2 T. vodka, chilled (I keep mine in the freezer)

*yields one crust

Directions:
Preheat the oven to 350°.  Grease a pie pan with coconut oil or organic shortening.

In the food processor, combine the flour, salt, and shortening.  Place the lid on and pulse the mixture.  While it's running, slowly stream in the chilled vodka until the dough starts to come together; it will start to spin around in a ball.  That's when you know you've added enough vodka.

Take the dough out and shape it like a disc.  I like to roll mine out on parchment paper because I can then flip it onto the pie pan.  Make sure the dough and parchment paper are well-floured.  Roll the dough out in a clockwise fashion, rotating the paper with each stroke.  Once it's wide enough, flip it onto your greased pan.

Note: there will be dough casualties.  If you look closely at mine, I had to Frankenstein the dough around the edges.  If you get a pie pan like mine, the scalloped edges are quite forgiving on the final pie!

Once you've primped your edges, bake the crust for 10-15 minutes.  This really depends on what type of pie you are making.  If you're doing a no-bake filling, like pudding or butterscotch, I bake mine a little longer, for about 20 minutes.  If I know that I'm baking a pumpkin or blueberry pie, I'll cook it for a little less, maybe 12 minutes (since it's going back in the oven again).  You can use pie weights, rice, or beans to keep the bottom from bubbling; I usually just poke a few fork holes in the bottom and call it good.

Enjoy your pie making and let me know how it goes!

Cheers,
-Aileen

PS - This coming week is pie week!  Check back for 5 delicious pie recipes!