2½sticksunsalted buttercut into ¼-inch pats. For a tenderer crust, replace up to 6 tablespoons of butter with lard (or vegetable shortening if you must).
6tbspvodkacold
Instructions
Combine ⅔rds of flour, sugar, and salt in the bowl of a food processor. Pulse to incorporate (~5 short pulses).Spread butter over the surface. Pulse until no dry flour remains and dough just begins to clump (~25 short pulses).
Use a rubber spatula to spread the dough evenly around the bowl of the food processor.Sprinkle with remaining flour and pulse until dough is just barely broken up (~5 short pulses).Transfer dough to a large bowl.
Sprinkle with vodka, then, using a rubber spatula, fold and press dough until it comes together into a ball.Divide the ball in half.Form each half into a 4-inch disk.Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.