Americas Test Kitchen set out to make a fool proof pie dough that could easily be rolled and won't crack. They solved the usual problems one run into when making pie dough (too dry, difficult to roll out, sticking) with adding vodka to their dough in addition to water. Vodka lets you add more liquid without toughening the crust and the alcohol evaporates in the oven.
This is an adaptation of their recipe.
Cost Per Serving:
One 9-inch double crust pie
2 ½ cups (12 ½ ounces) unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 ½ sticks) cold unsalted butter cut into cubes
½ cup cold vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water
In a food processor, pulse 1 ½ cups flour, salt and sugar until combined. Add butter and shortening and process until the dough start to gather in clumps, about 15 seconds. Scrape the bowl down and add the remaining one cup of flour, pulse until evenly distributed.
Empty into another bowl and sprinkle vodka and water over the mixture. Mix the dough together with a rubber spatula utilizing a folding motion, until the dough sticks together. Divide the dough into two even balls, wrap in plastic and refrigerate for at least 45 minutes.
This dough will require up to ¼ cup flour to roll out since it is more moist and supple.