Foolproof Pie Dough

So a week or two ago, I blogged about how I can finally make pie crusts thanks to America's Test Kitchen.  My friend, Karen, asked about the recipe, so I thought I'd share it on the ole' blog in case others wanted to try it as well.  Oh, and for those wondering, the alcohol completely cooks out of this while it is baking in the oven, so although you make get a buzz if you eat the whole crust raw, you will not after it has baked.  I'll type it exactly as I found it on the ATK website.

Foolproof Pie Dough
For one 9-inch Double-Crust Pie
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute.  This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup.)


Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 Tablespoons sugar
12 Tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Instructions
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.  Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour.)  Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.  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.  Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture.  With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Divide dough into two even balls and flatten each into 4-inch disk.  Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Technique (Tips)
Key Steps to Foolproof pie dough:
1. Make a Fat and Flour Paste: Completely blending part of the flour with all of the butter ensures a consistent amount of fat-coated flour in the final dough.
2. Add More Flour: Pulsing in the final cup of flour ensures a consistent amount of uncoated flour in the final dough.
3. Add Water and Vodka: Sprinkling with water and vodka ensures even distribution.  No need to skimp - unlike water, vodka won't make the dough tough.