12 Tbsp Cold Unsalted Butter - cut into 1/4 inch pieces
1/2 Cup Cold Vegetable Shortening - cut into 4 inch pieces
1/4 Cup Vodka, chilled
1/4 Cup Cold Water
Directions
Method One: Food Processor
In a food processor, combine 1.5 cup flour, salt, and sugar, and pulse in 2 1-second increments.
Add cold butter and shortening, and process in short pulses, just until combined and forming small lumps.
Scrape down the sides with a rubber spatula to redistribute, then add remaining flour. Pulse a few times to finish combining. Empty into a mixing bowl.
Sprinkle cold vodka and water over mixture. Fold together, form dough into a ball and cut the ball in two pieces. Flatten into disks, wrap in plastic wrap and refrigerate for at least two hours. At this stage, your dough can also be frozen.
Remove from refrigerator about 15 minutes before ready to roll out. If you froze your dough for future use, thaw on the counter for several hours before using.
Method Two: Pastry Blender
In a large mixing bowl, whisk together the flour, salt, and sugar.
Add cold butter and shortening. With a pastry blender, cut in butter and shortening until mixture resembles coarse meal.
Sprinkle the cold vodka and water over the mixture, a little at a time. Fold together, form dough into a ball and cut the ball in two pieces.Flatten into disks, wrap in plastic wrap and refrigerate for at least two hours. At this stage, your dough can also be frozen.
Remove from refrigerator about 15 minutes before ready to roll out. If you froze your dough for future use, thaw on the counter for several hours before using.
This recipe makes enough dough for 2 pies. I like to reserve some dough, cut it into fall shapes, and add to the top of the pie about 15 minutes before pie is finished.
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