Time: 1 hour 15 minutes including cooling time
Complexity: easily
Servings: 12
Quantity: Dough for two 9-inch pies or one double-crust pie

If you're planning on making a lattice pie, this recipe is the best. The dough is perfect for a lattice. The combination of shortening and butter makes it very easy to work with, roll out, cut, and weave. A little vodka is also added to the dough to make the crust more tender and flavorful (the alcohol will evaporate). It's perfect for any filling. You can make the dough in advance and store it in the refrigerator or freeze it.

Ingredients:

• 2.5 cups premium flour (see Note)
• 1/3 cup shortening
• 1 tbsp. sugar
• 1 teaspoon coarse salt
• 165g chilled unsalted butter, cut into small pieces
• 1/4 cup chilled vodka
• 3-4 tablespoons of ice water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, margarine, sugar, butter, vodka

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Preparation:

Step 1
• Combine the flour, shortening, sugar, salt, and 4 tablespoons of butter in a food processor and pulse until the mixture resembles fine grains. Add the remaining 8 tablespoons of butter and pulse until pea-sized pieces remain. Sprinkle the dough with vodka and water and pulse until it just comes together.
Step 2
• Divide the dough in half and place it on two pieces of plastic wrap. Gently shape it into disks with your hands. Wrap each circle tightly in plastic wrap and refrigerate until firm, about 1 hour to overnight. The dough can be made ahead of time and refrigerated for up to 3 days or frozen for up to 3 months.
  
  

  Note

  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

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