Pie Crust Print

This home-made pie crust recipe is a simple way to impress your guests! Create it with our Cinnamon Honey Butter for a delightful - and yummy - twist.

Pumpkin Pie
Prep Time:30 minutes
Servings:1 pie


  • 2 tablespoons Vodka (Tito's, cold from the freezer)

Other Ingredients

  • 8 ounces Minerva Dairy Cinnamon Honey Butter (or Minerva Dairy Unsalted Amish Roll Butter)
  • 2 tablespoons sugar
  • 1 3/4 cups flour
  • 1/4 teaspoon salt
  • Cut the butter into small pieces.
  • The butter should come straight from the fridge - it needs to be cold.
  • Mix together flour, salt and sugar.
  • Cut in the small pieces of butter with a fork until mixed in.
  • Add cold Vodka and mix with a fork into a ball. 
  • Flatten the ball on wax paper.
  • Place in the fridge for 30 minutes or overnight.
  • Remove and roll out for pie.
  • Comments: This crust can be kept in the fridge up to three days. The Cinnamon Honey version is perfect for a fruit-based pie. If you're in a time-pinch, simply use a 10" flour tortilla. All that needs to be done is: spray the pan with Pam, drop in the tortilla, lightly brush it with melted butter (about 2 ounces) and pour in the pie filling - works best with Pumpkin.