Makes 2 pie crusts with possibly a little extra.
Ingredients
1 3/4 cups of bleached all-purpose flour (bleached will make the crust more tender without it falling apart).
3/4 cups butter, cold
2-4 tablespoons cold water
2 tablespoons cold vodka
1 teaspoon salt
1/4 teaspoon sugar
Directions
Mix together the flour, sugar, and salt.
Cut the butter into small cubes or thin slices and add it to the flour mixture. Mix until crumbly (about the size of small peas). Leaving the little flakes of butter makes the dough flakey. This can be done by hand or with a mixer with the paddle attachment.
Add the vodka one tablespoon at a time and then the water one tablespoon at a time just until the dough comes together in a shaggy mass. (you can continue mixing by hand or with a mixer, but make sure you add no less than 3 tablespoons of liquid all together. Otherwise your pie crust will fall to pieces).
Cover the dough with plastic wrap and put it in the refrigerator for at least 2 hours and up to two days. It is best if it is in the refrigerator for 4-8 hours.
Upon removing the dough from the refrigerator, cut the dough it half. Roll each half out to about 1/10 of an inch thick in the proper shape.
Put a tiny bit of flour in the pie pan and use the pie.
Put the dough in the pie pan in the refrigerator for 20 minutes. This will help prevent the dough shrinking in the oven.
Take it out, and sprinkle a pinch of flower on the dough.
Fill with your ingredients.
Cover with the other crust.
Put the top crust over and seal it.
Brush the top with a little bit of melted butter and poke holes in the crust to let the steam escape.
Bake and enjoy!