Serious Eats - seriouseats.com

I won't make this pie crust again. I followed the directions and used the exact ingredients including unsalted butter. When I at a piece of my pecan pie, the butter dominated the flavor of the pie and the pie crust. My purpose in making a pie is to have the filling be the primary taste, not the crust. The pecan filling leaked out the bottom causing the bottom crust to be doughy. I feel that I wasted 1 1/2 cups of butter and 2 cups of fresh pecans. I made another crust with just shortening using my old standby recipe. It rolled out beautifully and handled far better than the CI crust. This pie crust recipe just wasn't impressive to me. Using vodka is a gimmick, not a tried and true ingredient, as shown by the hundreds of pie crust recipes available that don't use vodka.