Kenji now steers away from this method: "But to be completely honest, it's one that I don't really use at home that often. With the fat/flour all-butter technique, it's really not necessary—the dough is easy to roll out as-is—and in fact, I've even heard some folks complain that the additional liquid that vodka allows you to add makes for a dough that's too sticky to roll out. If you're a pie crust veteran, you'll find it very odd to work with.

There's also the fact that the recipe violates Rule #1 of my home: don't waste alcohol."

http://www.seriouseats.com/2015/03/science-of-pie-7-myths-th...