Vodka Pie Crust

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Uses a trick learned from cooks' illustrated. alcohol doesn't activate gluten formation the way that water does, so the use of booze in place of some water results in a moist, workable dough that doesn't get tough.

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Steps

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Process 1 1 / 2 cups flour , salt , and sugar in food processor until combined , about 2 one-second pulses.

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Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps , about 15 seconds.

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Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

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Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up , 4 to 6 quick pulses.

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Empty mixture into medium bowl.

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Sprinkle vodka and water over mixture.

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With rubber spatula , use folding motion to mix , pressing down on dough until dough is slightly tacky and sticks together.

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Divide dough into two even balls and flatten each into 4-inch disk.

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Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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Ingredients

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unbleached all-purpose flour, table salt, sugar, unsalted butter, vegetable shortening, vodka, cold water