As previously developed and published by Cinnamon, Sugar, and a Little Bit of Murder
Ingredients
2-1/2cups(12-1/2 oz) all-purpose flour
2tablespoons(1 oz) granulated sugar
1teaspoonsalt
1-1/4cupvegetable shortening OR 3/4 cup vegetable shortening and 1/2 cup unsalted butter, all thoroughly chilled. I use all shortening to keep it dairy-free and vegan.
1/4cupvodka, any brand, chilled
2-3tablespoonsice cold water
Instructions
Place flour, sugar and salt in a food process and pulse 5 times until combined. (Alternately, you can mix in a large bowl with a fork.)
Add shortening (cut into medium/small pieces) and butter if using (cut into small cubes) and pulse about 15 times. (Or use a pastry cutter and work shortening and butter in until it becomes small pea-sized.) Scrape down bowl and pulse 3 or 4 more times. Mix 2 tablespoons of ice cold water with the chilled vodka and sprinkle over the flour mixture. If you live in a very dry place or have central air or heat going, you may need to add the additional tablespoon of water. This dough can handle being more moist than traditional pie crust recipes.
Pulse just until the dough begins to stick together. It took me about 6 pulses. You don’t want it to come together in a ball. Overworking the dough is what makes it tough. (Or use a fork to work the liquid into the dry ingredients.)
Transfer the dough onto a non-stick surface and divide dough in half. Compress each half into a ball and flatten, then wrap well with plastic wrap. Refrigerate for at least an hour and up to 3 days.
Rolling it out:
Remove one disk from the refrigerator and place on well-floured work surface. I love my silicone mat and rolling pin for this. Flour the top of the dough along with your rolling pin. Roll the dough into a circle large enough to fit your pie plate with some overhang.
Carefully place the dough into your pie plate then press into the bottoms and sides. If the dough tears just compress it back together. If there’s more than 1 inch of overhang, trim the excess and reserve the dough for cinnamon pie dough rolls.
If you are baking a single piecrust recipe, roll the top crust under to form a nice edge and flute or score with the back of a fork. Bake as your pie recipe directs.
Or, roll out and bake according to your pie or tart directions.