We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)
Recipe courtesy of Food Network Kitchen
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Total:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr
Yield:
dough for two 9-inch pies or 1 double-crust pie
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr
Yield:
dough for two 9-inch pies or 1 double-crust pie
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. 

Cook's Note

The dough can be frozen for up to 2 months.

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