Butter Vanilla and Vodka Pie Crust

This is my take on the ever popular Cook's Illustrated Vodka Crust.  CI uses a combination of butter and shortening, but I prefer to use all butter and I've added a touch of pure vanilla extract to add a little extra somethin-somethin.  This crust is very easy to work with and comes together in a flash using a food processor.  It's perfect for any sweet pie recipe you plan to make, but it can be adjusted for savory pies as well - just omit the sugar and replace the vanilla extract with an equal amount of vodka.

Happy Holidays!

Butter Vanilla and Vodka Pie Crust

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

Printable Recipe

Ingredients

• 2 1/2 cup all purpose flour

• 1 teaspoon fine salt

• 2 tablespoons granulated sugar

• 20 tablespoons unsalted butter, cold and cut into cubes

• 1 tablespoon pure vanilla extract

• 3 tablespoons vodka

• 4 tablespoons ice cold water

Directions

1. Pulse flour, salt, and sugar in food processor for a few seconds to combine.

2. Add chilled cubed butter and pulse until the mixture resembles fine crumbs with no big chunks of butter remaining.

3. Add liquid and pulse just until the mixture is moistened and starts to clump into several large globs.

4. Remove from work bowl and divide and press into two round 5-inch disks.

5. Wrap well in plastic wrap and refrigerate for 1 hour or up to 3 days.

Notes

• For savory pies, omit the sugar and replace the vanilla extract with an equal amount of vodka.

• Crust dough can be frozen for up to a month if wrapped very well in plastic. To thaw, keep wrapped and place in refrigerator overnight.

Blueberry Crumb Tart

I love blueberries. I love tarts. I love blueberry tarts!

Nope, I wouldn't dream of baking a cake or tart without this stuff.

Love my rectangular tart pan.

Simple ingredients.

Whisk-whisk.

Freshly grated nutmeg is about 1000 times better than the pre-ground stuff.

Flavorful flecks of deliciousness.

Blueberries!!

Mmm... hot out of the oven.

Want some?

Items used to make this recipe:

(affiliate links)

• professional rectangular tart pan https://amzn.to/2HP8sAs

• commercial half sheet pan https://amzn.to/2JUeO3q

• pastry blender https://amzn.to/2OF7gAn

• baker’s joy baking spray https://amzn.to/3g651o0

---

Blueberry Crumb Tart

makes one 4x14-inch tart (serves 8-10)

Printable Recipe

Ingredients

Crust and Crumb Topping:

• 1 cup all purpose flour

• 1/4 cup granulated sugar

• 1/4 teaspoon fine salt

• 8 tablespoons cold butter, cut into 1/4-inch pieces

Filling:

• 1 3/4 cups fresh or frozen blueberries

• 1 large egg

• 1/3 cup sugar

• 3 1/2 tablespoons all purpose flour

• 1/4 cup sour cream

• 1 teaspoon pure vanilla extract

• pinch fine salt

• 10-12 gratings of fresh nutmeg (about 1/8 teaspoon)

Directions

1. Preheat oven to 325F.  

2. Spray tart pan with oil/flour baking spray.  

3. In a medium bowl combine the flour, sugar, and salt.  

4. Use a pastry cutter to "cut in" the butter until the mixture resembled coarse meal (the butter pieces should be the size of small pebbles); reserve 1/2 cup of the mixture for the topping.  

5. Press crust mixture into prepared tart pan.  

6. Place tart pan on a sheet pan and bake in preheated oven for 12 minutes.  

7. Remove from oven and prepare filling.

To make the filling: 

1. Whisk together all the filling ingredients except for the blueberries until combined.  

2. Stir in the blueberries and pour into prebaked tart crust; sprinkle reserved topping evenly on top.  

3. Bake 40-45 minutes or until topping is lightly browned.  

4. Cool completely before serving.  

adapted from collecting memories