Basic Single Pie Crust

Everything tastes good in piecrust.
Uses: Good for Hot Pie fillings like quiche, or Cold Pie fillings like pudding pies.
Tips: Make two and freeze one unbaked.

For a 9" pie pan
1 1/2 cups flour
1/2 cup butter, frozen solid
1/4 tea salt (if desired)
1/4 cup water (more or less)
1/4 cup cheap vodka (or substitute water)

Options: Add 2 Tab sugar for a sweet pie. Add 1/4 cup of ground nuts.

Put 1/2 cup flour into bottom of Cuisinart. Fit with shredding blade, and shred the butter on top of the flour. Put 1 cup flour into a large mixing bowl. Cut a 13" round from Parchment paper, and rub some flour onto a rolling pin. Mix in the salt. Dump butter mixture in the bowl. Using a spoon, mix in the vodka and half the water. Using your hands, mix the dough in the bowl into a cohesive ball, adding more water if necessary. The dough should be about the consistency of PlayClay. Set the ball into the middle of the parchment and roll out into a 12" circle. Pick up the parchment and lay dough side down into the pie pan. The dough should just lay over the edge of the pan. Freeze for later or cook now.

To cook: Chill in freezer for 10 mins. Preheat oven to 375. Scatter pennies on the bottom of the pan. Bake in oven for about 15 minutes, checking occasionally, and popping any bubbles with a sharp knife. When the dough has set up and is no longer sticky, remove the parchment and pennies. Stop here for Hot Pie recipes. For a Cold Pie recipe, return it to the oven and bake about 10 more minutes, until golden brown. Remove from oven and cut away the overhanging dough with a sharp knife. Cool and fill with cold fillings.

Adapted from recipes by my mom, and the vodka bit is in Cook's Illustrated.