cooking.nytimes.com
Foolproof Pie Dough Recipe
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
flour, salt, sugar, butter, vegetable shortening, vodka, water