Foolproof Vodka Pie Dough
"Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). Featured in: Christopher Kimball's Favorite Test Kitchen Discovery: Foolproof Pie Dough...."
INGREDIENTS
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2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
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1 teaspoon table salt
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2 tablespoons sugar
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12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
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1/2 cup chilled solid vegetable shortening, cut into 4 pieces
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1/4 cup vodka, cold
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1/4 cup cold water
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