I think I’m probably better at pie crust than cakes.
Don’t use a food processor - in my experience, it tends to just turn it to paste. You have to do the work of cutting-in the shortening with two knives or a pastry blender. And you have to keep everything very cold - the water you add should be added little by little, to see how it goes; and it should be ice water.
Some have said that adding a little vodka helps; I haven’t tried that.
Vodka as in shots while you are cutting in the pie crust dough?
I do “add wine” occasionally while creating various dinners.......
I’ve been using boiling water for my pie crusts for about 50 years. My recipe is called a “Water-Whip” Piecrust, and it has never failed me. I guess I was lucky that I found this recipe as a young teen. My Dad LOVED apple pie, and he would request one frequently for dessert. I can just about make one in my sleep (ok, not really, but I do make a darn good one.) Here’s my recipe.
“Water-Whip” Piecrust
3/4 c. solid shortening
1/4 c. boiling water
1 tbsp. milk
2 c. sifted flour (all purpose)
1 tsp. salt
Add boiling water and milk to shortening. Beat with a fork with rapid cross-the-bowl strokes, until the mixture is smooth and holds soft peaks when fork is lifted. Sift flour and salt together, mix in with shortening mixture. Stir quickly around the bowl until the dough clings together. Separate in half and shape. Roll between 2 pieces of waxed paper. Makes enough for (2) 9” crusts, a 9” lattice top pie, or 9 tart shells.
I follow the baking directions for the pie, which on my apple pie is 425 for 35-40 minutes until golden brown. I do usually put a cover on the edges of the crust so that they don’t get too brown.