Mrs. Jman's Foolproof Pie Dough
(adapted from Cook's Illustrated)

2 1/2 cups flour
1 tsp salt
2 tbsp sugar
2 sticks cold butter (or 1 1/2 sticks butter and 1/2 cup vegetable shortening)
1/4 cup cold vodka
1/4 cup cold water

In food processor, put 1 1/2 cups flour, salt, and sugar and pulse for a few seconds. Cut cold butter into 1/4 inch slices add and process 15 seconds. Scrape down bowl and add remaining 1 cup flour. Pulse until evenly distributed (5-6 quick pulses). Empty into bowl and add vodka and water. Using spatula or hands fold dough until it sticks together. Divide into 2 balls and wrap with plastic wrap. Refrigerate 45 min or up to 2 days.

After dough has chilled, flour surface and roll out to about 1/8 inch thick and about 12 inches in diameter. Add small amounts of flour as needed. This recipe is for a double 9-inch pie crust. If you are making 1 single crust pie, cut recipe in half.

Note: For those without a food processor, just cut in the butter with 2 knives or a pastry cutter.

The vodka is essential to the recipe. The baked crust does not taste like vodka. Any 80 proof vodka will work. Grey Goose is not required.

For pecan and pumpkin pie, I like to pre-bake the crust. Cover crust lined pie pan and fluted dough edge with foil and put weights in center. Pennies work well. If you are using a glass or porcelain pie dish, bake at 375° F for 20-30 min.; if you are using a metal pie pan, bake for less time. Remove foil and weights and fill with WARM filling. Bake to desired doneness.