Don't go near the processor to make your pie dough. Use your hands to bring the dough together to achieve perfectly flaky piecrust. Just be sure sure not to overwork it, or it'll end up tough.
To learn more, read "TT Culinary Institute: Pie."
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch double-crust pie dough
Prep Time: 15 minutes, plus chilling time
Cook Time: N/A
Total Time: 15 minutes, plus chilling time
2 tablespoons white distilled vinegar
2 tablespoons vodka
⅓ cup ice-cold water
Ice, for chilling
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
½ cup shortening, chilled and cut into ½-inch pieces
½ cup (1 stick) unsalted butter, chilled and cut into ½-inch cubes
1. In a small liquid measuring cup, combine the vinegar, vodka and water. Fill with ice and chill until ready to use.
2. In a large bowl, whisk together the flour, sugar and salt. Add the shortening and use a pastry cutter to cut the fat into the flour, creating cornmeal-size pieces. Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea-size butter pieces.
3. Pour ¼ cup of the ice-cold liquid mixture over the flour and stir with a fork. Add another 3 to 6 tablespoons of liquid and with your fingertips, briefly mix into a shaggy dough. Divide the dough in half. Gather one half into a loose ball and wrap it in plastic wrap, using the plastic as an aid to tuck and seal the dough into a smooth 4-inch disc. Chill in the fridge for at least 1 hour or up to 3 days. Freeze the remaining half for up 1 month.