Recipe I cannot make a good pie crust - Double Vodka Pie Crust

Truthfully there is no absolute correct 'one or the other'. Pastry dough or pie crust needs a cool, quick, light touch.
 
KDinTexas said:
A vodka pie crust. There are a few versions, but mostly they are all about the same. It was NOT a good and flaky pie crust. Vodka pie crust are supposed to no-fail. It was a cherry pie.
DOUBLE VODKA PIE CRUST

Top Bottom for Cast Iron
Ingredients
  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tsp sugar
  • 1 cup (2 sticks) cold butter, cubed
  • 4 tbsp ice water
  • 4 tbsp cold vodka
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Method (same idea, just scaled)

1. Cut in butter

  • Mix dry ingredients
  • Cut in butter until you’ve got a mix of pea-sized and slightly larger chunks
2. Add liquid
  • Combine vodka + water
  • Add gradually, tossing gently
  • Stop as soon as it holds together when pressed
3. Divide & chill
  • Split into 2 disks (one slightly larger for the bottom crust)
  • Chill at least 30–60 minutes
Building the Cherry Pie in Cast Iron

Bottom crust
  • Roll or press the larger disk into the skillet
  • Let it come up the sides fully (cast iron pies are deeper)
Fill it
  • Add your cherry filling (cool or room temp is best)
Top crust
  • Roll out the second disk
  • Lay it over the top OR cut strips for a lattice
  • Trim and crimp edges
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Bake for a Crisp, Fully Cooked Bottom
  • Preheat oven to 400°F
  • Put a rack in the lower third
  • Optional but helpful: preheat the skillet briefly before adding the bottom crust
Bake:
  • 20 minutes at 400°F
  • Then reduce to 350°F and bake another 30–40 minutes
  • You want:
    • Deep golden crust
    • Filling bubbling through vents (this matters for thickening)
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A few key tips (these make the difference)

  • Don’t over-hydrate — vodka helps, but too much liquid still kills flakiness
  • Keep everything cold — especially butter
  • Vent the top well — cherry filling needs to bubble to set
  • If edges brown too fast: tent loosely with foil
​
Click to expand...
What kind of flour did you use? I’d avoid Manitoba for example
 
This is a bit of a difficult question as there are lots of different crusts.
You said you wanted to make something empanada - I use an olive oil dough for that (very easy)
But I also use a yoghurt dough at times
I think maybe decide on something you want to make, then find a dough recipe that fits it.
Some take a light touch, some need a heavy hand, some need to be as cold as possible, others use hot water....
 
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