2 1/2 C. (12.5 oz) Unbleached All-Purpose Flour
2 TLB Sugar
1 tsp. table salt
12 TBL (1.5 sticks) Cold Unsalted Butter, cut into 1/4" pieces
1/2 C. cold Vegetable Shortening, cut into 4 pieces
1/4 C. cold *Vodka
1/4 C. cold Water
1. Process 1 1/2 C. flour, sugar and salt in food processor until combined, about two 1-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 of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 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 2 even balls and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
* Dough Tenderizer
Pie dough gets its structure from gluten, long chains of protein that form when flour mixes with water. But too much gluten will make pie dough tough. That's why traditional pie doughs are so stingy with the water. We discovered that Vodka lets you add more liquid (so the dough is easy to roll out) without toughening the crust. Why?
Eighty-proof Vodka consists of 60% water and 40% Ethanol. While gluten forms readily in water, it does not form in Ethanol. Thus, our recipe, which contains 4 TBL each of cold water and vodka, get the benefits of 8 TBL of liquid (supple, easy-to-roll dough) but actually has the equivalent of about 6.5 tablespoons of water - an amount that limits gluten formation and ensures tenderness, As for the alcohol, it vaporizes in the oven! - J.K.A. 
2 TLB Sugar
1 tsp. table salt
12 TBL (1.5 sticks) Cold Unsalted Butter, cut into 1/4" pieces
1/2 C. cold Vegetable Shortening, cut into 4 pieces
1/4 C. cold *Vodka
1/4 C. cold Water
1. Process 1 1/2 C. flour, sugar and salt in food processor until combined, about two 1-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 of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 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 2 even balls and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
* Dough Tenderizer
Pie dough gets its structure from gluten, long chains of protein that form when flour mixes with water. But too much gluten will make pie dough tough. That's why traditional pie doughs are so stingy with the water. We discovered that Vodka lets you add more liquid (so the dough is easy to roll out) without toughening the crust. Why?
Eighty-proof Vodka consists of 60% water and 40% Ethanol. While gluten forms readily in water, it does not form in Ethanol. Thus, our recipe, which contains 4 TBL each of cold water and vodka, get the benefits of 8 TBL of liquid (supple, easy-to-roll dough) but actually has the equivalent of about 6.5 tablespoons of water - an amount that limits gluten formation and ensures tenderness, As for the alcohol, it vaporizes in the oven! - J.K.A.
If you are needing to make the pie crust for a no-bake pie, then use a fork to prick the dough to eliminate air bubbles, line the inside in tin foil and then pour 2-3 cups of uncooked beans in and evenly disburse them. Bake the pie shell at 400 F for 20 minutes and let cool.
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