cups (12½ ounces) unbleached all-purpose flour
teaspoon table salt
tablespoons (1½ sticks) cold unsalted butter, cut into ¼-inch slices
cup cold vegetable shortening, cut into small bits
cup cold vodka
cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated 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. 2. 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 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. * Note: I was making a double recipe, because, well, I make a lot of pie and wanted a stash of dough, so don’t freak out if your dough is smaller than mine. It’s supposed to be.