Extra-Flaky Pie Crust

One-Crust Pastry

1/3 c plus 1 T shortening
1 c all-purpose flour
1/4 t salt
1 T sugar
2-3 T ice cold mixture of water and Vodka*

Two-Crust Pastry

2/3 c plus 2 T shortening
2 c all-purpose flour
1/2 t salt
2 T sugar
4-5 T ice cold mixture of water and Vodka*

* Vodka completely evaporates while baking, leaving no flavor behind. With no liquid left in the baking process, this will give you the flakiest crust. Also, Vodka can't be frozen, so you can keep it in your freezer indefinitely and it will always be perfectly chilled to use in your pie crust. Too much Vodka may make for a grainy texture; however, so using half water helps.

Pre-Baked Pie Crust

Some pies do not require that the filling be baked. For these, you need a pre-baked pie shell. Preheat oven to 475 degrees and bake empty pie shell for 8-10 minutes.