Vodka Pie Dough

Vodka Pie Dough

• Makes two crusts
• 2 1/2 cups all-purpose flour, plus more for dusting counter
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons cold, unsalted butter, cut into 1/4 inch pieces
• 1/4 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water

Using a food processor, mix 1 1/2 cups of flour, the salt and sugar, until combined, about two pulses. Add the butter and shortening and process until the dough collects in uneven clumps, about 15 seconds. Scrape the bowl with a spatula and distribute the dough evenly around the blade. Add the remaining flour and pulse until the dough has been broken up. That should take 4 to 6 pulses.

Empty the mixture into a medium bowl and sprinkle with the water and vodka. Use your spatula to fold the the mixture together until it is tacky and sticks together. Divide the dough into two equal disks. Wrap them in plastic wrap and refrigerate for at least 45 minutes, or up to 2 days.