My son Martin makes this pie crust all the time. he says it always turns out "perfect".
2 1/2 cups unbleached all-purpose flour
1 tsp. table salt
2 TBSP sugar
12 TBSP cold, unsalted butter (1 1/2 sticks) cut into 1/4 inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka - chilled
1/4 cup very cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 or 3 1 second pulses/ Add butter and shortening and process until a homogeneous dough just starts to collect in uneven clumps, about 15 seconds. (Dough will resemble cottage-cheese curds, and there should be no un-coated flour.) Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into a 4 inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to two days.
When ready to roll out, you will need to use more flour than usual, due to the dough's more moist and supple nature.
Vodka is essential to the texture of the crust and imparts no alcohol or flavor to the crust. DO NOT SUBSTITUTE. It will completely evaporate away, leaving only tender layers of crust.
