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Scratch Made Pie Crust

If you follow these directions to the letter you will end up with a light and flaky pie crust. The reason for using vodka is the dough won’t form as much gluten, and you won’t have a dense dough to roll out or a dense pie crust.  


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold or 2 sticks unsalted butter
1/4 cup ice water
1/4 cup ice-cold vodka


Cut butter into pieces then take a third and place in the freezer for 30 min, remaining butter in fridge.

Third of butter after 30 min in freezer.

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter from fridge; pulse about seven to 10 times until mixture resembles coarse meal.

What it should look like after adding refrigerated butter.

Add butter from freezer and pulse about five times until mixture resembles coarse meal,  with just a few pea-size pieces of butter remaining.

What it should look like after adding butter from freezer.

Add both vodka and water to mixture at once. Pulse about five times the dough should be crumbly but holds together when squeezed with fingers. To help ensure a flaky crust, do not over process.

Once removed from food processor, dough should look like this.

Transfer half of dough, still crumbly onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1-2 hours or up to 3 days.  Repeat with remaining dough. Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using. Makes two 9-inch crusts



About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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