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.
Ingredients
Method
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. (The dough can be frozen for up to 2 months.)
Makes enough dough for two 9-inch pies or 1 double-crust pie
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