Classic Flaky Pie Crust

1. Prepare and Chill Fats

Cut the butter and shortening into small pieces, then chill them in the refrigerator until they are very cold.

2. Mix Dry Ingredients

While the fats are chilling, combine the all-purpose flour, sugar, and salt in a food processor. Pulse the mixture a few times to ensure the ingredients are well-mixed.

3. Add Fats to Dry Ingredients

Add the chilled butter and shortening to the dry ingredients. Process the mixture until it resembles coarse crumbs, which should take about 10 seconds.

4. Add Liquids and Form Dough

Pour in the ice water and vodka, and process the dough until it begins to clump together. Once the dough starts to come together, transfer it to a work surface and press it into a ball.

5. Chill Dough

Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate it for at least 1 hour, or up to 2 days.

6. Roll Out Dough

When you're ready to use the dough, lightly flour your work surface and rolling pin. Roll the dough into a 12-inch circle, applying even pressure and rotating the dough to ensure it rolls out evenly.

7. Transfer to Pie Plate

Carefully transfer the rolled dough to a 9-inch pie plate, gently fitting it into the plate without stretching it. Trim the edges as needed, leaving a bit of overhang to fold under for a neat edge.