Cook's Illustrated Secret Ingredient Pie Dough

In a food processor fitted with the metal blade, process 1 1/2 cups flour with the salt and sugar. Add the butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds. (The dough will resemble cottage cheese curds and there should be no uncoated flour.)

Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add the remaining flour and pulse until the mixture is evenly distributed around the bowl and the dough has been broken up, about 4 to 6 quick pulses.

Empty the mixture into a medium bowl. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky.

Divide the dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Recipe, as is, should provide enough dough for a double-crust pie.

Recipe Source: Cook's Illustrated magazine.