For more detailed step by step instructions on how to make homemade pie dough, see the 3 Ingredient All Butter Pie Crust recipe.




If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!




The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 15-20 minutes.




If making homemade caramel, I recommend making at least an hour before (or up to a week before) making the apple pie filling to give it time to cool down and thicken up.