Adapted from The Best of America's Test Kitchen via The Mom Chef
Double this recipe for a double crust pie.
1 1/4 cups (6 1/4 ounces) all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
1/4 cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoons cold vodka
2 tablespoons cold water
Place 3/4 cup flour, sugar and salt in food processor and pulse till
just until combined. Add butter and shortening and process about 10
seconds (dough will resemble
cottage cheese curds with all the flour incorporated). Scrape down bowl
and blade. Add remaining 1/2 cup flour and pulse until mixture is
evenly distributed around bowl and mass of dough has been broken up, 4-6
pulses. Empty mixture into bowl.
Sprinkle vodka and water over mixture. With a rubber spatula, use a folding
motion to mix, pressing down on dough until dough is slightly tacky and sticks
together. Flatten dough into a 4-inch disk. Wrap disk in plastic wrap and
refrigerate for at least 45 minutes or up to 2 days.