I use the vodka method too - the trick is, gluten doesn't form in alcohol. So adding (80 proof) vodka adds a tiny bit of water and a lot of liquid that doesn't let gluten form. So you can add enough liquid to get that silky, pliable dough, without letting it turn into concrete (or rubber) when baked. It works beautifully. And by the way, I'm allergic to alcohol - can't drink it, or eat real fruit cake or rum balls or anything like that - and I have absolutely no problem with the pie crust. The alcohol goes away entirely (and vodka has no flavor, so it doesn't flavor the crust either). I got the recipe from Cook's Illustrated, but don't you have it here on KAF, too? I thought I'd seen it. Good point about making enough pastry to fill the pan! That's something I need to think about. And I do use both butter and shortening...I may try lard, at some point. I'll have to look for that sample package from Walmart.

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