Pie Crust

By Tbird

Vodka is essential to the texture of this crust and imparts no flavor -- do not substitute.

Ingredients

• 2 1/2 c unbleached all-purposed flour
• 1 t salt
• 2 T sugar
• 12 T cold, unsalted butter, cut into 1/4" slices
• 1/2 c margarine, cold, cut into 4 pieces
• 1/4 c cold vodka
• 1/3 c cold water

Preparation

Step 1

Process 1 1/2 c flour, salt & sugar in food processor until combined; about 2 one-second pulses. Add butter and margarine and process until dough just starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula. Add remaining cup flour. Mix. Empty mixture into medium bowl.

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