Do you want a pie now? Do you think you might also want another pie later? This is a basic pie crust recipe DOUBLED; so don't get goofed up. Also, do not double this recipe (yielding 4 pie crusts) and expect it to fit in a 'large' 8 cup food processor. It will not.
If you use vinegar instead of vodka, realize it will be a little tart, and correct for sweetness with your filling, etc.
This is the pie crust I like to use for a thicker, non-prebaked pie crust for what I call a 'rustic' pie where you 'rustically' fold over the excess on top of the rhubarb/berry/whatever filling along the edge of the pie plate (no decorative stuff, or cutting off any crust). You can make a rather 'tall' crust edge for a pumpkin pie, too, this way. I don't think this is the crust I have used on a flat, baking sheet for a crostata but I suspect this would not be terrible for that style of pie (those normally are a little firmer/sturdier than this one).
Cook time could be whatever your pie cook time is, 40min-2hours (not sure the best value to enter for this field). —purduetina
Vodka (we are not f****** around here)
2 1/2 cups
all purpose flour
unsalted, cold butter (that is 10 tablespoons per pie crust). 2.5 sticks (=20 tablespoons)
Assemble the pie crust as you prefer, with either a pastry blender (by hand) or sharp blade/food processor (see Cook's Illustrated Basic Pie Crust). Divide into TWO, s 6" diameter, ~1.5" thick disks. Chill overnight, or for several hours at least, before using. Will last in freezer for quite sometime.