Have you tried the Cook's new (eh I don't know how old it is...) pie crust recipe that uses both vodka and water (and a LOT of fat?)

I decided to give it a try and made two double pie crust recipes last night. The dough tasted fine, but I'm a little bit nervous because I always ruined pie crusts until my SIL gave me her recipe, and this will be the first time I don't use that one...

Have you used this method? Please reassure me that it's going to be awesome!