Foolproof Vodka Pie Crust

💡 Cook's Notes

The full mixing process can be done up to 2 days in advance, then pull from fridge and roll it out. All chilled and cold items (butter, shortening, vodka, water) should be taken to freezing or below in freezer, along with food processor's cutting blade and other tools, so all processing has a chance to stay very cool. **Advanced prep tip:** The night before, grate butter with cheese grater and spread over large plate, placing that plate into the freezer. This will maximize the coldness of the butter. Two hours before working with dough, place 3 tsp salt into 1 cup water, stir, and place in freezer. The salt water will reach temperatures well below 32°F without freezing. **To roll dough:** Use a French rolling pin with tapered ends. Place rolling pin in center of disk at 9 and 3 o'clock positions, and roll away from you, then turn 90 degrees and repeat. Continue until proper round disk size is reached. **Baking tip:** Always cook crust in Pyrex glass pie plate for better tracking of cooking/browning process.