Foolproof Pie Crust~

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 quick 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.