Classic Double-Crust Pie Pastry

1. Combine Dry Ingredients

Begin by combining 1.5 cups of flour, the salt, and the sugar in a food processor. Pulse this mixture about twice, each pulse lasting a second, to get everything mixed together.

2. Add Fats

Add the cold butter and shortening to the food processor. Process the mixture for about 15 seconds. This step is crucial because it creates a dough that resembles cottage cheese curds with no uncoated flour remaining. When you see the dough starting to collect in uneven clumps, you know it's ready.

3. Redistribute Dough

Pause to scrape down the bowl and redistribute the dough evenly with a rubber spatula. This ensures that all the ingredients are thoroughly mixed.

4. Add Remaining Flour

Add the remaining cup of flour to the food processor and pulse 4 to 6 times. This helps to incorporate the flour without overworking the dough.

5. Add Liquids

Transfer the flour mixture to a medium bowl. Sprinkle the cold vodka and water over it. Using a rubber spatula, mix everything with a folding motion until the dough is slightly tacky and sticks together. This ensures that your dough will roll out smoothly later.

6. Form Disks and Chill

Divide the dough into two even balls and flatten each into a 4-inch disk. Wrap these disks in plastic wrap and refrigerate them for at least 45 minutes or up to 2 days. This chilling period allows the dough to relax and makes it easier to handle when you're ready to roll it out.