Learn how to make the best pie crust recipe: an easy and flaky butter shortening double pie crust made in 10 minutes, with an added secret ingredient.
In the bowl of a food processor fitted with a steel blade, pulse flour, sugar, and salt a few times until combined. Add the butter and shortening, pulsing about 8 times or until the butter is the size of peas.
With the processor running, pour the ice water (and vodka) down the feed tube and pulse until the dough begins to form a ball. Dump dough out onto a lightly floured board and roll into a ball. Wrap in plastic wrap and place in the fridge for 30 minutes.
Cut the dough in half. Flour both a flat surface and rolling pin, and roll it out to uniform thickness of 1/8 inch (3 mm). Use even strokes and roll out from the center to the edges, forming a circle that is 1-inch larger than the pie pan.
Then, lift the dough without breaking it by lightly rolling it around the rolling pin. Make sure dough it is not sticking to the surface. Allow the dough to drop into the pan. Press it into the corners (to avoid puffing up once baked), yet without stretching the dough. Stretched dough will shrink during baking.
With a sharp paring knife, cut the dough 1 inch larger around than the pan. Then, either flute or crimp the edges. Prick both bottom and sides with a fork. At this point, you can either fill/bake the homemade pie crust, refrigerate for about 3 days, or freeze for up to 6 months.