Butter, Vanilla and Vodka Pie Crust

Pulse flour, salt, and sugar in a food processor for a few seconds to combine. Add chilled cubed butter and pulse until the mixture resembles fine crumbs with no big chunks of butter remaining. Add the liquids and pulse just until the mixture is moistened and starts to clump into several large globs. Remove it from the work bowl and divide it in half. Press into two round 5-inch disks. Wrap each round in plastic wrap and refrigerate for 1 hour or up to 5 days. When you are ready roll a disk out to fit your 9-inch pie pan and bake according to your pie recipe.

Note: For savory pies, omit the sugar and replace the vanilla extract with an equal amount of vodka. Dough can wrapped well in plastic wrap and refrigerated for up to 5 days. Crust can also be frozen for up to a month. If you do this just thaw it (wrapped) overnight in the refrigerator before rolling out and preparing your pie.

Recipe loosely adapted from a Cook’s Illustrated recipe.

Makes one double-crust (enough to line two 9-inch pie plates).