Super flaky, really tasty
Thank you for the recipe. I was amazed at how tender and flaky the crust came out! You could use this instead of puff pastry. I made 'chicken' pot pie and it turned out awesome! 40min@ 400F, high altitude 5000'. My food processor mixed the dough in under a minute. Pulse all dry ingredients then pulse in butter...slowly add the water vodka mix. It should roll into a ball.
Being a canary in a coal mine, I do not consume much oil/butter. In the future I'll reduce the butter/shortening until reaching the minimal amount to still make the recipe work. I realize this would sacrafice some flaky-ness...