Double Crust Pie Dough

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   *I usually cut the butter and shortening and measure out the vodka and then stick them all in the freezer while I measure out the rest of the ingredients, then I pull them out in turn as needed.

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   **I usually just pour myself a glass of water with lots of ice in it, then measure out the 1/4 cup when I ready to use it.

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   1. Process 1 1/2 cups of the flour, sugar, and salt together in a food processor until combined. Scatter the butter and shortening over the top and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.

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   2. Scrape down the workbowl and redistribute the dough evenly around the processor blade. Sprinkle the remaining 1 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, 4 to 6 pulses.

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   3. Transfer the mixture to a medium bowl. Sprinkle the vodka and water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.

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   4. Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in the wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

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   To Make Ahead:

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   The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let thaw completely on the counter before rolling out.

* Per serving · 4 servings · Values may vary.