Perfect Single-Crust Pie Pastry

1. Combine Dry Ingredients

Begin by combining 3/4 cup of flour, 1/2 teaspoon of salt, and 1 tablespoon of sugar in a food processor. Process these dry ingredients for about two one-second pulses until they are well mixed.

2. Add Butter and Shortening

Next, add the 6 tablespoons of cold unsalted butter and 1/4 cup of chilled solid vegetable shortening to the processor. Process the mixture for approximately 10 seconds. The butter and shortening should break down and the dough should start to come together, resembling cottage cheese curds with no uncoated flour remaining.

3. Scrape and Pulse

Scrape down the sides of the processor bowl with a rubber spatula to ensure even mixing. Add the remaining 1/2 cup of flour and pulse quickly, about 4 to 6 times, to evenly distribute the flour.

4. Transfer and Add Liquids

Transfer the dough to a large bowl. Sprinkle 2 tablespoons of cold vodka and 2 tablespoons of cold water over the mixture. Using a rubber spatula, fold the liquids into the dough until it just starts to stick together and feels slightly tacky to the touch. The alcohol in the vodka will help make the crust tender by limiting gluten formation.

5. Shape and Refrigerate

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 45 minutes or up to 2 days. This resting period allows the fats to solidify, making the dough easier to roll out later.

6. Preheat Oven and Roll Dough

Preheat your oven to 425°F with a rack in the center position and place a rimmed baking sheet in the oven to heat up. On a floured surface, roll out the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully fit the dough into your pie plate, leaving about an inch of overhang on each side. This overhang will help ensure the dough doesn’t shrink too much while baking.

7. Refrigerate and Trim Dough

Refrigerate the dough-lined pie plate again for about 30 minutes until the dough is firm. Trim the overhang to 1/2 inch beyond the lip of the pie plate, then fold the excess dough under itself and flute the edges or press with a fork for a decorative finish.

8. Chill and Bake

Chill the prepared pie crust one final time in the refrigerator for about 15 minutes while you prepare to bake it. Line the crust with foil and fill it with pie weights or pennies to prevent it from puffing up. Bake the crust for 15 minutes.

9. Remove Weights and Finish Baking

Remove the foil and weights, then continue baking for an additional 5 to 10 minutes until the crust is golden brown and crisp.